This is an adaptation of a Waitrose recipe, which uses Mozzarella but I prefer the sharpness of the feta. It provides a lovely contrast to the sweet peppers.
When buying the peppers, look for large, long ones that look a good shape for stuffing! The original recipe uses a pre-cooked pouch of puy lentils but I love the beluga lentils, as they have a lovely earthy, nutty texture. I also pre-cook the peppers before stuffing them, but you could try missing out this stage.
These are perfect for lunch along with a green salad or served with garlic bread for a light evening meal.
1 large Romano pepper per person
200g feta (for 4 peppers)
2-3 cherry tomatoes per pepper
250g pouch of beluga pre-cooked lentils
Olive oil
Handful of fresh basil leaves to garnish
- Pre-heat the oven to 200°C
- Cut the peppers in half lengthway, retaining the stalk.
- Remove the seeds and using a pastry brush (I use a paint brush!) paint the peppers with olive oil.
- Place them on a baking tray and roast in the hot oven for 10-15 minutes.
- Whilst the peppers are roasting, cut the feta into cubes and halve the cherry tomatoes.
- Remove the peppers from the oven and carefully spoon in the lentils, straight from the pouch.
- Top with the feta and tomatoes, drizzle with olive oil and return to the oven for 10-15 minutes until the feta starts to brown.
- Remove from the oven and top with fresh basil.
