Peppers Stuffed with Lentils, Feta and Herbs

Make peppers stuffed with lentils, feta and herbs, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
Four, about 400 g Red pepper (Halved lengthways through the stalk.)
220 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
80 g Feta
60 g Red onion
120 g Cherry tomatoes
6 g Olive oil
2 cloves, about 6 g Garlic
1 tsp Dried oregano
A big handful, chopped Fresh parsley
Half a lemon Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Roast the pepper halves, cut side up and lightly salted, at 200°C for 15 minutes to take the rawness off.
2. Mix the lentils with the finely chopped onion, garlic, quartered tomatoes, oregano, parsley, lemon, oil and most of the feta, crumbled. Season with pepper and a little salt.
3. Fill the peppers, top with the last of the feta, and bake for 20 minutes until the cheese has browned.
4. Eat warm or at room temperature.

Contains milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/stuffed-peppers-lentils-feta-herbs

AI-generated images illustrating the recipe.

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