Goat's Cheese Stuffed Peppers with Quinoa & Mixed Leaf Salad

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	548Kcal
	448kJ	2294kJ
Fat	6.2g	32g
of which saturates	1.8g	9.3g
Carbohydrates	9g	44g
of which sugars	3.4g	17g
Protein	3.9g	20g
Salt	0.44g	2.2g
Fibre	2.5g	13g

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1/3 daily fibre 4 of 5 a day Family classics

Goat's Cheese Stuffed Peppers with Quinoa & Mixed Leaf Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mediterranean

Food group: Dairy

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.

Cooking Instructions

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.

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