Vegetarian mains
Baked peppers with mozzarella, pesto rosso and lentils
Peppers stuffed with protein-rich puy lentils and topped with melting mozzarella and a drizzle of pesto rosso. This makes a lovely vegetarian dinner. Pesto rosso has the addition of tomatoes and almonds instead of pine nuts, but you can also use normal green pesto here.
Ingredients
- 2 red Ramiro peppers, cut in half lengthways, seeds removed (leave the stalk on too if you can, it holds the peppers together)
- 100g dried puy lentils
- 350ml veg stock (or try using half stock and half red wine)
- 2 sprigs of fresh thyme
- 6 cherry tomatoes, halved
- 125g mozzarella, shredded
- 2 tbsp pesto rosso, for drizzling
- olive oil for drizzling
- salt and pepper
Method
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Step 1
Preheat the oven to 190°C/Gas 5.
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Step 2
Put the lentils, thyme, stock and red wine (if using) in a pan. Bring to the boil, reduce the heat and gently simmer until the lentils are cooked through and the liquid has reduced to almost nothing. This should take about 20-25 minutes, though you'll need to keep an eye on it and add a little more stock if it is drying out too soon. Season with salt and pepper to taste.
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Step 3
Place the peppers in a baking dish and spoon over the lentils.
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Step 4
Place the cherry tomatoes along the pepper and top with the shredded mozzarella.
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Step 5
Drizzle over the pesto evenly between the two, along with a good glug of olive oil and a little more seasoning.
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Step 6
Bake in the oven for about 25 minutes, until the mozzarella has melted and the peppers are just tender.
