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Peri Peri Spiced Stuffed Pepper and Chips
Peri Peri Spiced Stuffed Pepper and Chips

Peri Peri Spiced Stuffed Pepper and Chips

with Lentils, Cheese and Coriander Salsa

Our Peri Peri Spiced Stuffed Pepper and Chips is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Spicy
Climate Conscious
Allergens:
Celery
Milk
Egg

The quantities provided above are averages only.

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.

Total40 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 sachet(s)

Peri Peri Seasoning

2 unit(s)

Bell Pepper

(May contain traces of: Celery)

3 unit(s)

Garlic Clove**

1 carton(s)

Lentils

30 grams

Tomato Puree

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

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Salsa

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kcal)536 kcal
Energy (kJ)2244 kJ
Fat16 g
of which saturates5.1 g
Carbohydrate77.9 g
of which sugars13.6 g
Dietary Fibre16.1 g
Protein22.7 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Pan
Sieve
Zester
Kitchen Shears
Small Bowl
Medium Bowl

Instructions

Bake the Chips
1

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. Sprinkle over half the peri peri seasoning. 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.

Roast the Peppers
2

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.

Make your Lentil Filling
3

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 remaining 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.

Time to Assemble
4

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 ppers 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.

Mix your Salsa
5

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.

Finish and Serve
6

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!

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