Great as a side dish for lamb or fish or a lovely veggie main served with a salad and crusty bread. Source: Fay makes it easy.
Cooking time: 35 minutes
4 large red peppers
400g tin green lentils, drained and rinsed
12 sun dried tomatoes in oil drained and finely chopped
30g fresh basil leaves chopped
1 tbsp balsamic vinegar
4 tbsp olive oil
8 ready made falafel balls
Half a red chilli, deseeded
1. Preheat the oven to 180 (fan), 200, gas mark 6
2. Half and deseed the peppers, trying to keep the halves and stalks intact (cut through the stalks). Put them cut side up in a large oven proof dish.
Mix the lentils with the chopped sundried tomoatoes and basil. Crumble in the feta and dress with the vinegar and olive oil. Season. Fill the pepper halves with the lentil mix.
Make the topping by blitzing the falafel balls and chilli in a food processor until they look like breadcrumbs then spoon generously over the filled peppers.
4. Bake for 35 minutes, covering halfway through with foil if the breadcrums are getting too dark.