Roasted Romano peppers with puy lentils

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Initial version

Authored by bd
2-3
oven: 200ºF

Ingredients

  • 200 g pack Mixed 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
  • 250 g pack ready cooked puy lentils
  • 1 tbsp lemon juice
  • Handful flat leaf parsley, roughly chopped
  • 30 g pistachios, chopped

Instructions

1

Preheat the oven to 200˚C, gas mark 6. Halve the peppers through the stalks, deseed and brush all over with 1 tbsp olive oil; season. Lay on a parchment-lined baking tray and roast for 20 minutes.

Meanwhile, 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. Tip 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. Season and stir through the lemon juice, parsley and pistachios.

Spoon the lentils into the peppers and return to the oven for 5 minutes. Serve with a green salad, if liked.

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.