Double Tomato and Lentil-Stuffed Capsicums

Celia Brooks
Double Tomato and Lentil-Stuffed Capsicums in silver dish with spoon and fork
Serves 2 as a main, 4 as a side
Print recipe
  • Prep time 20 mins
  • Cook time 35 mins
  • Ready time 55 mins

Fab for feeding a crowd, these colourful stuffed peppers are packed with protein and delicious served with crusty bread, wholewheat couscous or other cooked grains.

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  • 2 large round red, yellow or orange capsicums (peppers), or mixed colours
  • 200 g (7 oz) cooked Puy, green, brown or black lentils
  • 2 garlic cloves, sliced
  • 2 sundried tomatoes in oil, roughly chopped
  • 8 basil leaves, torn
  • sea salt and freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 4 teaspoons balsamic vinegar
  • 10–12 cherry tomatoes, halved, or 2 roma (plum) or vine tomatoes, sliced 5 mm (¼ inch) thick


Preheat the oven to 200°C/400°F/gas mark 6. Cut the capsicums in half from stem to base, cutting right through the stem, leaving it attached. Carve out the seeds and membranes and discard. Lay the capsicum halves cut-side up in a baking dish.

Place the cooked lentils in a bowl. Add the garlic, sundried tomatoes, 4 leaves of torn basil, salt, pepper, 2 tablespoons of the oil and 2 teaspoons of balsamic. Mix very thoroughly, then divide the mixture amongst the capsicum halves, filling them equally. Gently press the surface to compact the filling.

Place the cherry tomato halves or tomato slices over the lentils to cover as much as possible. Top with another torn basil leaf, ½ tablespoon of oil each and ½ teaspoon balsamic, and season with salt and pepper. Arrange the capsicums so they sit as level as possible to keep the juices in while baking – it might help to nestle them together.

Bake for 30–35 minutes, until the capsicums are very soft and sizzling. Serve hot, warm or at room temperature, with any pan juices poured over.

Note: These are fab for feeding a crowd. The recipe can be easily multiplied, and they look lovely en masse on a serving platter. They also keep well, cooled and refrigerated, for up to 3 days.


Additional notes

Recipe from SuperVeg by Celia Brooks (Murdoch Books, £16.99). Photography by Jean Cazals.

SuperVeg cover