New Zealand Woman’s Weekly

Good to GROW!




SERVES 2 as a main, 4 as a side 2 large red, yellow or

orange capsicums

200g cooked Puy green,

brown or black lentils

2 garlic cloves, sliced

2 sundried tomatoes in oil,

roughly chopped

8 basil leaves, torn

Sea salt and freshly ground

black pepper

4 tbsp extra virgin olive oil

4 tsp balsamic vinegar 10-12 cherry tomatoes, halved, or 2 roma or vine tomatoes, sliced 5mm-thick

1 Preheat oven to 200°C.

2 Cut the capsicums in half from stem to base, cutting right through the stem, leaving it attached. Carve out the seeds and membranes, then discard. Lay the capsicum halves cut-side up in a baking dish.

3 Place the cooked lentils in a bowl. Add the garlic, sundried tomatoes, 4 leaves of torn basil, salt, pepper, 2 tbsp oil and

2 tsp balsamic vinegar. Mix thoroughly, then divide the mixture amongst the capsicum halves, filling them equally. Gently press the surface to compact the filling.

4 Place the cherry tomato halves or tomato slices over the lentils to cover as much as possible. Top with another torn basil leaf, ½ tbsp oil and ½ tsp balsamic vinegar each, then season with salt and pepper. Arrange the capsicums so they sit as level as possible to keep the juices in while baking – it might help to nestle them together.

5 Bake for 30-35 minutes or until the capsicums are very soft and sizzling. Serve hot, warm or at room temperatur­e, with any pan juices poured over the top.

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