· By Hannah Mccollum
A one tray wonder with swoosh appeal.
Sweet roasted peppers, herby lentils, creamy hummus and a golden blanket of feta. This is the kind of dish you’ll make once and crave forever. Whether you’re mid week and need a low effort win, feeding your veggie mates or just after something wholesome and wildly good, these lentil stuffed peppers do the job!
They’re punchy, filling and built for layering over a swoosh of our Spinach & Parsley Hummus. Minimal prep. Maximum satisfaction. The only question is: fork or flatbread?
How to Make It:
- Prep your peppers. Preheat the oven to 200°C. Slice the peppers in half lengthways, remove the seeds, drizzle with olive oil and season with sea salt.
- Roast. Pop them cut side up on a baking tray and roast for 20 mins until softened and starting to catch at the edges.
- Fill + bake. Spoon your tomatoey lentils into the peppers, crumble over the feta and bake for another 15–20 mins until golden and bubbling.
- Build your base. Grab a couple of plates and swipe on a generous layer of ChicP Spinach & Parsley Hummus. Go full swoosh.
- Top it off. Place your roasted, stuffed peppers on top of the hummus, scatter with fresh basil, drizzle with olive oil and serve.
Why It Works:
The sweet soft roasted peppers, savoury lentils and salty feta were made for each other, but the real kicker is the herby green hummus swoosh. It adds a fresh, zingy layer that pulls it all together. Like a dressing, but better.
Ready to Dig In?
Serve solo, with a handful of salad leaves or piled onto flatbreads for a proper fork and knife feast. Leftovers? Even better the next day.
Tag us @chicpfood and show us your swoosh. 🥄✨