· By Hannah Mccollum
This vibrant, flavour-packed dish is the ultimate celebration of sweet roasted peppers, hearty lentils and creamy spinach hummus. Perfect for an easy weeknight dinner, a wholesome veggie lunch or a crowd-pleasing side, this recipe brings together juicy roasted peppers, punchy feta and the herby goodness of our Spinach & Parsley Hummus.
Think of this as the one-tray wonder your busy weeknights need: minimal prep, maximum flavour and a swoosh of hummus magic. Plus, it is ridiculously easy to make, just roast, fill and plate like a pro.
- Prep your peppers. Preheat your oven to 200°C. Halve the peppers lengthways, remove the seeds, drizzle with good quality olive oil and season with flaky sea salt.
- Roast it up. Pop the peppers onto a baking tray and roast for 20 minutes until starting to soften and caramelise.
- Fill and bake. Remove the peppers from the oven, spoon in the tomatoey lentils and crumble over the feta. Bake for another 15–20 minutes until the feta is golden and bubbling.
- Build your base. While the peppers are cooling slightly, grab two plates and spread a generous layer of ChicP’s Spinach & Parsley Hummus onto each one, creating a smooth, swooshy base.
- Top it off. Place the stuffed peppers over the hummus, scatter with torn fresh basil and drizzle with a little more olive oil for good measure.
Ready to Dig In?
This dish is hearty, nourishing and packed with plant-powered goodness. Serve it solo for a veggie feast, add a crisp salad on the side or pile it onto warm flatbreads for an even bigger flavour hit. Tag us @chicpfood when you make it, we would love to see your creations!