The finished recipe. Peppers Stuffed with Lentils, Feta and HerbsIngredients 1 to 6. 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 oilIngredients 7 to 10. 2 cloves, about 6 g Garlic. 1 tsp Dried oregano. A big handful, chopped Fresh parsley. Half a lemon Lemon juiceStep 1. Roast the pepper halves, cut side up and lightly salted, at 200°C for 15 minutes to take the rawness off.Step 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.Step 3. Fill the peppers, top with the last of the feta, and bake for 20 minutes until the cheese has browned.Step 4. Eat warm or at room temperature.
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