Stuffed Romano Peppers, Chickpeas and Feta

    10m prep time
    50m total time
    Easy level
    13 ingredients

A colourful, classic recipe that is packed with flavour and variety. The rose harissa in this recipe adds a great level of spice but it's nice to have, not a must-have. If you'd prefer to keep this dish more kid-friendly, we'd suggest leaving it out or just having it on the side as a condiment.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C/180°C fan. Chop the onion, garlic and the sun-dried tomatoes as instructed in the ingredients list.

Step 2

Pour half of the olive oil into a frying pan and place on a medium heat. Add the chopped red onion and a pinch of salt and cook for 5-6 minutes until the onions turn translucent. Now add the chopped garlic, the chopped sun-dried tomatoes and the harissa pasta (if using). Mix well and cook for a further minute.

Step 3

Pour in the cooked puy lentils and drained chickpeas along with a splash of water, salt and pepper. Simmer for 5-6 minutes until all the liquid has been absorbed. Turn off the heat, crumble in te feta and add the chopped parsley.

Step 4

Split each red pepper in half lengthways. Remove the seeds and the pith before transferring the peppers to a baking tray. Use the chickpea filling to load the peppers. Drizzle with a touch more olive oil and back for 20 minutes in your hot oven until the peppers are just cooked.

Step 5

Dress the salad leaves with the balsamic vinegar and a little more olive oil. Serve with the tasty stuffed peppers.
  • Ingredients
  • Based on 4 servings
  • 200g Feta, crumbled 1 x Sainsbury's Greek Feta Cheese 200g
  • 1 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
  • 90g Mixed Salad 1 x Sainsbury's Baby Leaf Salad 90g
  • 250g Cooked Puy Lentils 1 x Merchant Gourmet Tomatoey French Puy & Green Lentils 250g
  • 4 tbsp Sun Dried Tomatoes, chopped 1 x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*)
  • 2 Garlic Cloves, peeled and chopped 1 x Sainsbury's Garlic
  • 2 tbsp Balsamic Vinegar 1 x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml
  • 2 tbsp Rose Harissa 1 x Belazu Rose Harissa 170g
  • maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 60g Flat Leaf Parsely, chopped 2 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 4 Romano Peppers, cut in half lengthways 4 x Sainsbury's Red Sweet Pointed Pepper Each, Taste the Difference
  • 1 Tin Chickpeas, drained 1 x Sainsbury's Chickpeas in Water 400g (240g*)
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