Roasted Red Peppers stuffed with Herbs and Lentils

Name: Roasted Red Peppers stuffed with Herbs and Lentils
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: European, Mediterranean
Ingredients: 5 romano peppers; 5 tbsp extra virgin olive oil; ½ red onion; 1 lemon, juiced; 200g cherry tomatoes, chopped; 250g pack ready to eat puy lentils; 1 garlic clove; large handful mint leaves; Handful flat leaf parsley, large

3 steps

Prep:20minCook:25min

Updated at: Thu, 17 Aug 2023 12:11:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories297.1 kcal (15%)

Total Fat19.5 g (28%)

Carbs21.5 g (8%)

Sugars6.4 g (7%)

Protein8.5 g (17%)

Sodium82.4 mg (4%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5romano peppers

5 Tbspextra virgin olive oil

0.5red onion

1lemon juiced

200gcherry tomatoes

chopped

250gready to eat puy lentils

Instructions

Step 1

1 Preheat the oven to 200˚C, gas mark 6. Pierce the skin of each pepper, put on a large baking tray and toss with 1 tbsp olive oil. Roast for 20-25 minutes, until well coloured but still holding their shape. Set aside to cool slightly.

OvenHeat

Tray

Step 2

2 Meanwhile, combine the remaining ingredients in a bowl, including the rest of the oil; season. Peel off and discard the skin from 1 pepper and chop the flesh, discarding the seeds. Stir into the lentil mixture.

Bowl

Knife

Step 3

3 Carefully make a cut in each of the remaining 4 peppers, running from top to bottom to open them out. Scoop out and discard the seeds, then transfer them to a serving platter and spoon in the lentil mixture.