This Marry Berry Lentil and Artichoke Romano Peppers recipe is a savory and satisfying vegetarian dish, which includes halloumi and artichokes in oil. It’s a great choice for light lunches or starters, ready in about 35 minutes.
Marry Berry Lentil and Artichoke Romano Peppers Ingredients
- Sunflower oil, for greasing
- 250g (9oz) cooked puy lentils from a packet
- ¼–½ red chilli, finely diced
- 1 bunch of spring onions, trimmed and finely chopped
- 3 tbsp sun-dried tomato paste
- 115g (4oz) artichokes in oil, drained and chopped
- 150g (5oz) halloumi, grated
- 3 large Romano peppers, halved with stalks intact and deseeded
How To Make Marry Berry Lentil and Artichoke Romano Peppers
- Preheat and prep tin: Preheat oven to 200°C/180°C Fan/Gas 6. Lightly grease a roasting tin with sunflower oil.
- Mix filling: Heat the lentils per packet directions and add to a bowl. Stir in diced chilli, spring onions, sun-dried tomato paste, chopped artichokes, and three-quarters of the grated halloumi. Season with salt and pepper.
- Stuff the peppers: Spoon the filling into each Romano pepper half. Place in the prepared roasting tin.
- Top with cheese and bake: Sprinkle with remaining halloumi and bake for 20–25 minutes, until peppers are soft and cheese is golden.
- Serve hot: Enjoy warm as a light lunch or starter with a simple green salad.
Recipe Tips
- Can I make this ahead? Yes, assemble up to 4 hours before baking and refrigerate.
- Can I use jarred lentils? Yes, as long as they’re drained and warmed before mixing.
- What’s the best halloumi for grating? Use firm halloumi and chill it beforehand for easier grating.
- Is this freezer-friendly? No, freezing is not recommended due to the texture of the ingredients.
- Can I swap Romano peppers? Yes, use sweet bell peppers if needed, but adjust cooking time.
What To Serve With Lentil and Artichoke Romano Peppers
Serve these stuffed peppers with:
- A crisp green salad with lemon vinaigrette
- Couscous or quinoa on the side
- Roasted baby potatoes
- Chilled tzatziki or yogurt sauce
- Fresh bread or warm pita
How To Store Lentil and Artichoke Romano Peppers
Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat in a 180°C oven for 10–15 minutes.
Freeze: Not suitable for freezing due to halloumi and artichokes’ texture.
Lentil and Artichoke Romano Peppers Nutrition Facts
- Calories: 280 per serving
- Protein: 13g
- Carbohydrates: 20g
- Fat: 16g
- Fiber: 6g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different cheese than halloumi?
Yes, try feta or goat cheese for a softer texture and tangier flavor.
How spicy is the chilli?
You can adjust the heat by using less or omitting the red chilli altogether.
Can I prep these the night before?
It’s best to assemble no more than 4 hours ahead for the best texture.
Do I need to cook the peppers first?
No, they soften perfectly while baking with the filling.
Marry Berry Lentil and Artichoke Romano Peppers
Description
Roasted Romano peppers filled with hearty lentils, tangy artichokes, and golden halloumi for a flavorful vegetarian dish.
Ingredients
Instructions
- Preheat oven to 200°C and grease roasting tin.
- Heat lentils and mix with chilli, onions, paste, artichokes, and ¾ halloumi.
- Stuff pepper halves with filling; place in tin.
- Top with remaining halloumi.
- Bake 20–25 mins until peppers are soft and cheese golden.
- Serve hot with green salad.
Notes
- Use firm halloumi for easy grating.
- Don’t overfill the peppers to prevent spillage.
- Can be made up to 4 hours ahead.
- Not suitable for freezing due to cheese texture.