Peppers Stuffed with Lentils, Feta and Herbs
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Two pepper halves each is a lot of plate for 349 kcal. A slice of sourdough alongside adds 120.
The onion goes in raw and softens in the oven. Chop it finely or it stays sharp.

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