Spiced Stuffed Pepper and Chips
with Lentils, Cheese and Coriander Salsa
This delicious Spiced Stuffed Pepper and Chips has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Bell Pepper
(May contain Celery)
3 unit(s)
Garlic Clove
1 carton(s)
Lentils
30 grams
Tomato Puree
2 sachet(s)
Peri Peri Seasoning
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 bunch(es)
Coriander
1 unit(s)
Lime
20 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the bell peppers lengthways and discard the core and seeds.
Lay the pepper halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the same tray as the pepper.
Roast the pepper and garlic parcel on the middle shelf until starting to soften, 10-12 mins.
Meanwhile, drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the tomato puree and peri peri seasoning. Cook for 1 min.
Add the lentils, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine, bring to the boil, then lower the heat and simmer for 3-4 mins, until slightly thickened.
Once thickened, stir half the cheese and a knob of butter (if you have any) through the lentils until combined. Taste and season with salt and pepper if needed.
When the peppers and garlic are cooked, remove from the oven and set the garlic parcel aside to cool.
Divide your lentil filling between the roasted pepper halves and sprinkle the remaining cheese on top. Bake on the middle shelf of your oven until the cheese is golden and the peppers are soft, 6-8 mins.
Meanwhile, roughly chop the coriander (stalks and all). Zest and halve the lime.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin into a small bowl and mash with a fork.
Add the coriander and lime zest to the mashed garlic. Season with salt, pepper and a pinch of sugar. Squeeze in half the lime juice and stir through the olive oil for the salsa (see pantry for amount). Set aside.
Squeeze the remaining lime juice into a medium bowl. Add the olive oil for the dressing (see pantry for amount) and season with salt and pepper.
When everything's ready, add the baby leaves to the dressing and toss to coat.
Share the stuffed peppers, chips and salad between your plates. Spoon the coriander salsa over the peppers to finish.
Enjoy!
