Side Dishes Starters/Snacks Lunch/Dinner Lentil Stuffed Peppers
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 4 mixed peppers, halved and seeded
- 250g Merchant Gourmet cooked puy lentils
- 80g slow roasted or sun blushed tomatoes, roughly chopped
- 75g pickled onions, finely sliced
- Sea salt and freshly ground black pepper
- 3 tbsp balsamic vinegar
- 2 tbsp flat leaf parsley, roughly chopped
- 2 tbsp olive oil
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6.
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Place the peppers, cut side up into a large roasting tray.
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Tip the puy lentils, tomatoes, pickled onions, balsamic vinegar and 2/3 of the parsley into a bowl and mix really well. Season with salt and black pepper.
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Divide the mixture between the peppers, filing until almost over flowing. Drizzle with the olive oil.
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Cover with foil, then place into the oven and roast for 30 minutes until the peppers are tender and the filling hot. Remove the foil for the last 5 minutes.
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Serve hot, warm or cold topped with the last of the parsley.
