Roast peppers stuffed with herbs and lentils

Name: Roast peppers stuffed with herbs and lentils
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 5 large romano peppers; 5 tbsp extra virgin olive oil; ½ red onion, finely chopped; 1 lemon, juice; 200 g cherry tomatoes, chopped; 250 g ready to eat puy lentils; 1 garlic clove, crushed; 1 large handful mint leaves, finely chopped; 1 large handful flat leaf parsley, finely chopped

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Gluten freeVegetarian

Serves4
CourseMain meal
Prepare30 mins
Cook25 mins
Total time55 mins

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5 large romano peppers
5 tbsp extra virgin olive oil
½ red onion, finely chopped
1 lemon, juice
200g cherry tomatoes, chopped
250g ready to eat puy lentils
1 garlic clove, crushed
1 large handful mint leaves, finely chopped
1 large handful flat leaf parsley, finely chopped

Preheat the oven to 200°C, gas mark 6. Pierce the skin of each pepper and toss them all with 1 tbsp olive oil. Put on a large baking tray and roast for 20-25 minutes, until well coloured but still holding their shape. Set aside to cool slightly.
Meanwhile, combine the remaining ingredients in a bowl; season. Peel off and discard the skin from 1 pepper and chop the flesh, discarding the seeds. Stir into the lentil mixture.
Carefully make a cut in each of the remaining peppers, running from top to bottom to open them out. Scoop out and discard the seeds, then transfer to a serving platter and spoon in the lentil mixture.

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