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    Baked Romano peppers

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    Baked Romano peppers

    Bright, flavoursome dish

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 35 minutes 30 minutes

    Serves: 2


    • ½ x 250g pack Merchant Gourmet Ready to Eat Puy Lentils
    • 180g pack Sweet Romano Peppers
    • 75g baby plum tomatoes, halved
    • 75g essential Waitrose Italian Mozzarella, torn into chunks
    • 2 tbsp extra virgin olive oil
    • ½ x 25g pack fresh basil leaves


    1. Preheat the oven to 200C, gas mark 6. Halve the peppers lengthways and deseed, without removing the stalks. Place on a baking tray lined with baking parchment.
    2. Spoon the lentils into the pepper halves and top with the tomatoes and mozzarella. Drizzle with oil and season. Bake in the oven for 20–25 minutes, or until the peppers are soft.
    3. Scatter over the basil and serve with Waitrose Watercress, Rocket & Spinach prepacked salad and crusty French bread.

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    Cook's tips

    Any remaining lentils can be added, warm or cold, to chopped tomatoes,
    peppers and avocado, then tossed in salad dressing for a quick lunch.
    Or serve them with grilled sausages or pan-fried duck breast.

    Drinks recommendation

    An excellent-value, rich, fruity red will go well with this dish, and is suitable
    for vegetarians. Try Inycon Nero ’Avola/Frappato, Sicily, Italy


    Average user rating

    5 stars