Stuffed Peppers with Lentils & Rice – Christine Bailey

Ingredients

• 4 Romano peppers, halved lengthways and deseeded
• olive oil for drizzling
• 1 tbsp olive oil
• 1 can green lentils, drained
• 1 tsp Dijon mustard
• 8 cherry tomatoes, halved
• 250g packet of wholegrain ready cooked rice
• 8 pitted olives, chopped
• 1 tbsp lemon juice
• handful of chopped mint and parsley
• salt and pepper
• 4 sundried tomatoes, chopped