Lentil and Feta Stuffed Peppers
Sweet roasted pepper halves piled with cumin spiced lentils, spinach and salty feta, baked until bubbling.
- Time1 hr
- LevelEasy
- Costabout £1.50 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 445kcal
- 41.7gcarbs
- 13.8gof which sugars
- 20.2gfat
- 9.1gsaturates
- 22.6gprotein
- 13.3gfibre
- 2.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Put the pepper halves cut side up in a large roasting tin, brush with 1 tbsp of the oil and roast for 15 minutes.
15 min - 2
Meanwhile heat the rest of the oil in a pan and cook the onion for 6 minutes until soft. Add the garlic, cumin, paprika and oregano for 1 minute.
7 min - 3
Stir in the tomato purée, tomatoes, lentils and salt. Simmer for 5 minutes, then add the spinach and let it wilt. Stir in the lemon juice.
5 min - 4
Spoon the lentil mixture into the pepper halves, packing it in well, then top with the feta.
- 5
Return to the oven for 20 minutes, until the peppers are soft and the feta is golden at the edges.
20 min - 6
Scatter with parsley and serve two halves each with a green salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
