Romano peppers stuffed with puy lentils and Greek cheese

1 Romano pepper per person
100g puy lentils per person
Fry light
Ginger paste, lazy ginger whatever you’ve got
Any herb
28g Greek grilling cheese per person

Slice peppers in half lengthways and deseed.
Spray with frylight sprinkle some herbs I used sage , add a small smear of ginger to each pepper then bake until soft and starting to char .
Meanwhile cook puy lentils in stock of your choice until soft . Or buy them in a vacuum pack ready cooked. I have tried both and usually buy gourmet merchant range from all supermarkets.
When cooked add to peppers and top with grilling cheese, you could use any cheese but I wanted to try someThing different. Pop under grill until brown.

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