Roast Peppers With Salad Stuffing

Recipe from: 9/5/2005 12:00:00 AM

Ingredients 11
Servings 8
Time 30

Ingredients

  • 420
    g
    tinned small white beans, drained
  • 420
    g
    tinned brown lentils, drained
  • 8
    rosa tomatoes, halved
  • 8
    black olives, pitted and halved
  • 1
    red onion, chopped
  • 60
    ml
    red wine vinegar
  • 20
    ml
    freshly chopped parsley
  • 1
    clove crushed garlic
  • 5
    ml
    sugar
  • 150
    ml
    olive oil
  • 6
    small sweet peppers, halved and seeded
 

Method

15
 
Oven temperature: 180°C

1. Mix all the ingredients except the peppers and add 60ml of the olive oil. Season with salt and set aside to marinate for at least an hour.
2. Place the peppers on a baking tray and drizzle with the rest of the olive oil. Roast in a preheated oven for 10 to 15 minutes until just tender, but not soft.
3. Remove from the oven and leave to cool. Fill with the salad and serve.

 

Read more on: roast  |  fruit
 

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