RED PEPPERS WITH PUY LENTILS

Serves 2

2 tbsp olive oil 1 small onion, chopped 1-2 garlic cloves, crushed 250g pack cooked puy lentils 75g (3oz) baby plum tomatoes, halved 50g (2oz) goat’s cheese, crumbled 2 Romano or red peppers A few fresh basil leaves, roughly torn

1. Heat the oven to 190ºc/fan 170ºc/170ºc fan /Gas 5. Heat one tablespoon of the oil in a heavy-based pan and sauté the onions for five minutes. Add the garlic and continue cooking for another minute. Stir in the lentils, tomatoes and goat’s cheese and remove from the heat. 2. 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 four 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.

Per serving: 447kcal, 21g protein, 20g fat (7g saturates), 40g carbs (14g total sugars), 12g fibre