Patricia shows you how to make a beautiful vegan recipe that serves 3, although you can add cheese to it and it'll work beautifully.
200 gm pack peppers halved.
Ordinary peppers fine
1 tabsp capers rinsed
4 sun-dried tomatoes sliced
250 gm ready cooked puy lentils
3 tabsps virgin olive oil
1 leek sliced
2 garlic cloves finely sliced
3 thyme sprigs leaves picked
1 tabsp lemon juice
Handful flat leaf parsley roughly chopped
Preheat oven to 200C or gas 6. Deseed and brush peppers all over with olive oil Lay on a parchment-lined tray and roast for 20 mins. Heat remaining 2 tabsps olive oil in a pan and fry the leeks, garlic, and thyme for 10 minutes stirring regularly until soft and turning golden brown. Add the capers and tomatoes and a d
stir for 1 minute. Add lentils and turn the heat up to fry for another 5 minutes. Season and stir in the lemon juice, parsley and pistachios. Spoon the mixture into the peppers and return to the oven for another 5 minutes. Serves with a salad.