Roasted Romano peppers with puy lentils

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Authored by bd
2-3
oven: 200ºC

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.

2

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.

3

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

4

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.