Roasted Red Peppers stuffed with Herbs and Lentils

Great

% Daily Values based on a 2,000 calorie diet

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.

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.

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.