Lentil & Halloumi Stuffed Peppers

Ingredients

• 7 oz (200 g) red bell pepper
• 3 1/2 oz (100 g) tomato, chopped
• 2 (6 g) garlic cloves, sliced
• 2 tsp (10 ml) extra-virgin olive oil
• 3 1/2 oz (100 g) canned lentils, drained
• 1 tbsp (3 g) fresh dill
• 1 oz (25 g) halloumi
• 1/4 oz (10 g) parmesan
• 1 tbsp (15 ml) sherry vinegar
• 1 oz (30 g) baby spinach

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Method

1. Heat the oven to 425°F (220°C). Halve the bell pepper through the stem and roast the halves cut side up on a rimmed baking sheet 8 minutes, until they bend without tearing.
2. Soften the garlic in the olive oil 1 minute, then cook the chopped tomato down 4 minutes, until the pan is dry.
3. Stir the drained lentils through off the heat, with half the dill.
4. Fill the halves, press the cubed halloumi in, grate the parmesan over and bake 10-12 minutes more, until the cheese is golden and the peppers still hold their shape.
5. Stand them 2 minutes, splash the sherry vinegar over, scatter the rest of the dill and serve over baby spinach. Two days cold.