The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Goat's Cheese Stuffed Peppers with Quinoa & Mixed Leaf Salad
Baked peppers (stuffed with lentils, quinoa, and gooey goat's cheese) are guaranteed to please! We bring the Mediterranean flavour with tangy sundried tomatoes, spicy harissa and juicy black olives. Serve with a fresh tomato salad, drizzled with zingy 'n sweet maple mustard dressing.
1/3 daily fibre
4 of 5 a day
Family classics
Serving size
Ingredients
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 125g French goats cheese (Milk)
- 80g mixed salad leaves
- 200g baby tomatoes
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 200g passata (tomatoes, salt, citric acid)
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 4 pepper
- 1 handful of fresh flat-leaf parsley
- 1 onion
Nutritional Information
Calories: 548
Protein: 20g
Carbs: 44g
Fat: 32g
Goat's Cheese Stuffed Peppers with Quinoa & Mixed Leaf Salad
Baked peppers (stuffed with lentils, quinoa, and gooey goat's cheese) are guaranteed to please! We bring the Mediterranean flavour with tangy sundried tomatoes, spicy harissa and juicy black olives. Serve with a fresh tomato salad, drizzled with zingy 'n sweet maple mustard dressing.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large bowl & a measuring jug
Roast the peppers & prep
- Halve the peppers lengthways and remove the seeds
- Place onto the lined baking tray, drizzle with 2 tsp oil and roast for 15 mins, until soft
- Meanwhile, roughly chop the olives and parsley. Finely slice the onion
Simmer the filling
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened
- Add the lentil quinoa mix, passata, green harissa, sundried tomato paste and olives, breaking up the grains with a wooden spoon
- Pour in 100ml hot water, season with salt and pepper, then simmer for 4-5 mins, until thickened. Stir in the parsley and half the goat's cheese until melted
Finish roasting
- Share the filling between the peppers, then spoon the remaining goat's cheese on top
- Return to the oven for another 10-12 mins, until golden
Make the salad & plate up
- Halve the tomatoes and place into the large bowl, along with the mixed salad leaves. Toss with the maple mustard dressing and a pinch of salt
- Serve the stuffed peppers onto plates, with the salad on the side
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