Cook mode
Herby Lentil-Stuffed Peppers with Crispy Garlic Potatoes
Roasted red peppers filled with savoury mushrooms, green lentils, tomatoes and spinach, served with crisp garlic potatoes and lemon parsley.
50 min535 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
535 kcalEstimated 5 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 535 kcal |
| Protein | 21g |
| Carbohydrate | 60.2g |
| of which sugars | 10.8g |
| Fat | 19g |
| of which saturates | 5.3g |
| Fibre | 14g |
| Salt | 1g |
Cook mode
Start the potatoes
Heat the oven to 220°C/200°C fan/gas 7. Cut the new potatoes into even 2cm pieces. Toss them on a large baking tray with 1.5 tablespoons olive oil, 1 teaspoon dried oregano, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Roast for 15 minutes.
Timer: 15 min