Roasted Pointed Peppers with Feta, Lentils and Mint

Sweet from the oven, fresh on the plate

Pointed peppers turn soft and sweet in the oven, with a dark, roasted edge here and there. That contrast is exactly what this dish needs: lentils are earthy and hearty, feta is salty, and mint and lemon keep everything fresh. In the Netherlands, pointed peppers are most readily available in summer and early autumn, but they’re often available outside that period too. Choose peppers that feel firm and are roughly the same size, so they cook evenly.

Halving the peppers and roasting them cut side up lets the edges brown while the flesh softens. A baking sheet gives the peppers room; if they’re crowded together, they release more moisture and won’t roast as well. A few black spots on the skin are fine, but take them out of the oven before the halves collapse. Toast the walnuts separately for a short time on a small baking sheet: they brown quickly and become more fragrant and flavourful when warm.

For a practical meal, canned or jarred lentils work well. Rinse and drain them so the liquid from the packaging doesn’t dilute the lemon flavour. Green or brown lentils generally stay firm when briefly heated; stir gently so they don’t turn to mush. If you have dried lentils, cook them until tender beforehand according to the package instructions, then drain them well. Beluga lentils work too, though they stay a little firmer and smaller.

Crumble the feta in at the very end, so the warm lentils soften it slightly without letting it disappear into the mixture. Add lemon juice to taste: its acidity cuts through the cheese’s creaminess and saltiness. You can replace the walnuts with toasted almonds, but keep the mint for a pronounced fresh note; parsley is a milder option. Serve the stuffed peppers straight away, with bread if you like, to soak up the crumbs and lemon juices. Store leftovers covered in the fridge and reheat them thoroughly; add the mint and walnuts afterwards so they stay fresh and crunchy.