Time: 40 minutes. Serves: 4


  • 4 small red capsicums

  • ½ cup lentils, cooked (as per packet instructions)

  • 2 tbs. olive oil + extra

  • 2 chorizos, diced

  • 1 clove garlic, finely diced

  • 1 tomato, finely chopped

  • ½ bunch parsley, finely chopped

  • ¼ cup fetta, crumbled


  • 1.

    Pre heat the oven to 180C.

  • 2.

    Carefully cut the top off of the capsicums and reserve. With a spoon or melon baller remove all the seeds and membrane of the inside of the capsicums. Place on a tray.

  • 3.

    Heat oil in a pan and add the chorizo. Cook for 2-3 minutes until golden brown. Now add the garlic and tomatoes and sauté for a further 2 minutes. Remove from the heat and add the cooked lentils, parsley and fetta.

  • 4.

    Fill the cavity of each capsicum with the chorizo and lentil mixture. Place the tops of the capsicums back on and drizzle with extra oil.

  • 5.

    Bake in the oven for 25 minutes.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings