Peppers with Puy Lentils
    Peppers with Puy Lentils
    Peppers with Puy Lentils

    Peppers with Puy Lentils


    October 26, 2018

    Cook’s tip

    You might like to top with some crumbled goats’ cheese or grated parmesan before you pop the peppers back in the oven for the final 5 minutes.

    • Prep: 10 mins
    • Cook: 25 mins
    • Yields: Serves: 2-3


    200g Romano peppers

    3 tbsp extra virgin olive oil

    1 leek, sliced

    2 garlic cloves, finely sliced

    3 thyme sprigs, leaves picked

    1 tbsp capers, rinsed

    4 sun-dried tomatoes, sliced

    250g pack ready cooked puy lentils

    1 tbsp lemon juice

    Handful flat leaf parsley, roughly chopped

    30g pistachios, chopped


    1Preheat the oven to 200°C, gas mark 6.

    2Halve the peppers through the stalks, deseed and brush all over with 1 tbsp olive oil; season.

    3Lay on a parchment-lined baking tray and roast for 20 minutes.

    4Meanwhile, heat the remaining 2 tbsp oil in a large frying pan over a medium heat and fry the leek, garlic and thyme for 10 minutes, stirring regularly until soft and starting to turn golden.

    5Tip in the capers and sun-dried tomatoes and stir for a minute, then add the lentils, turn up the heat and fry for another 5 minutes.

    6Season and stir through the lemon juice, parsley and pistachios.

    7Spoon the lentils into the peppers and return to the oven for 5 minutes.

    8Serve with a green salad, if liked.


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