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Recipe: Lentil-stuffed peppers
There’s no tastier way to obtain all your daily vitamin C quota than this super-easy dish. It uses Romano peppers because their thinner flesh means they cook quicker than ordinary peppers, but both work equally well. Here, they are filled with cooked lentils and goats’ cheese, which means they’re packed with fibre, protein and iron too. You can substitute feta for the goats’ cheese.
Ingredients (serves 2):
2 tbsp olive oil
1 small onion, chopped
1–2 garlic cloves, crushed
250 g pack ready-cooked Puy or beluga Lentils (e.g. Merchant Gourmet)
75 g (3 oz) baby plum tomatoes, halved
50 g (2 oz) goats’ cheese, crumbled
2 Romano or red peppers
A few fresh basil leaves, roughly torn
Heat the oven to 190°C/fan 170°C/Gas 5.
Heat 1 tablespoon of the oil in a heavy-based pan and sauté the onions for 5 minutes. Add the garlic and continue cooking for another minute.
Stir in the lentils, tomatoes and goats’ cheese and remove from the heat.
Cut the peppers in half lengthways, keeping the stalk attached, and remove the seeds. Brush the outsides with the remaining olive oil then place them, skin-side down, in a roasting tin. Spoon the lentil mixture into the 4 pepper halves. Cover loosely with foil.
Bake in the oven for 20–25 minutes, or until the peppers are just tender.
Scatter over the basil leaves.
Serve with a leafy salad and cooked wholegrain couscous
Nutrition per serving:
- 447 cals • 21 g protein • 20 g fat (7 g saturates)
- 40 g carbs (14 g total sugars) • 12 g fibre
Taken from: The Vegetarian Athlete’s Cookbook by Anita Bean (Bloomsbury, £14.99/ £12.99 eBook).
The Women’s Sports Magazine
Photography © Adrian Lawrence