Stuffed Peppers

Of course as it’s one of mine it’s quick and easy, a vegetarian dish designed as a good kids tea but I love it!

Ingredients (serves 2):

2 peppers

Half block of feta cheese (chopped)

3 spring onions (chopped)

Handful of sundried tomatoes

2 handfuls of red lentils

50ml of vegetable stock

Teaspoon of Belazu harissa paste (half if very small kids)

Method: cover a baking tray with baking paper and preheat oven to 185 degrees. Chop the sundried tomatoes into a saucepan, warm these with olive oil, harissa paste and the lentils until coated and splash in the stock, stirring until the lentils are just tender and fluid all absorbed (add more if needed). Chop the lid off the peppers removing seeds. Stuff with lentils, feta and spring onions so there is a good mix and bake for 30 minutes.

Top tip: to stop the peppers falling over you can sit them in a ramekin! Serve with broccoli.