Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Puy Lentil Stuffed Peppers

Perfect for a Meat Free Monday, these stuffed peppers are loaded with flavour & goodness. The lentils are a great source of protein and this one dish delivers your five a day!⠀ ⠀

Serves: 2

Prep: 10 minutes
Cooking: 50 minutes
Total: 60 minutes

Difficulty: easy


2-3 Romano peppers⠀
250g ready cooked puy lentils⠀
2 tbsp olive oil⠀
2 garlic cloves chopped⠀
2 spring onions finely sliced⠀
100g cherry tomatoes⠀
100g mozzarella balls⠀
60g button mushrooms quartered⠀
Fresh thyme

Half the peppers lenthways, deseed, season and drizzle with olive oil. Lay on greaseproof paper and roast for 15 minutes.

Heat the remaining oil and sweat the garlic & mushrooms for 5 minutes. Add the Puy lentils and stir for 2 minutes. Then add the tomatoes and spring onions. Seaason.

Spoon the lentil mixture into the peppers together with the halved mozzarella balls. Either serve straight away or return to the oven if you want the mozzarella melted.

Serve with Sourdough and a green salad.

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