Healthy Picks

LENTIL-STUFFED PEPPERS

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Oven-baked peppers filled with herbed lentils, tomatoes and a little feta.

Clock Outline

PREP 20 MIN.

Cooking Pot Outline

COOK 35 MIN.

Person Outline

SERVES 4

INGREDIENTS

  • 4 large SPAR Freshline peppers, halved and deseeded
  • 1 x 400g can SPAR Lentils, drained
  • 1 x 400g can SPAR Diced Tomatoes, drained
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 15ml SPAR Olive Oil
  • Dried mixed herbs
  • 100g SPAR Feta Cheese, crumbled
  • 120g SPAR Freshline salad leaves, to serve

CHEF’S TIP

Choose peppers of a similar size so they soften evenly in the oven.

HOW TO MAKE IT

  1. Heat the oven to 190°C. Arrange the pepper halves cut-side up in a baking dish.
  2. Heat the oil and soften the onion for 5 minutes. Add garlic, lentils, tomatoes and herbs and cook for 5 minutes.
  3. Fill the peppers with the lentil mixture and top with feta. Add a splash of water to the dish.
  4. Cover with foil and bake for 20 minutes. Uncover and bake for 10–15 minutes more, until tender. Serve with salad leaves.

GOOD TO KNOW

  1. Freezer friendly? YES
  2. Leftovers? – Refrigerate for up to 3 days.

PERFECT PAIRING

SOURDOUGH

Serve with toasted sourdough to add crunch alongside the soft, savoury peppers.

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