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Goat's Cheese Stuffed Peppers with Lentils & Tomato Salad
Baked peppers (stuffed with red lentils and gooey goat's cheese) are guaranteed to please! We bring the Mediterranean flavour with tangy sundried tomato paste and garlicky herbs. Serve with a fresh tomato salad, drizzled with zingy balsamic dressing.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 2 pepper
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 40g mixed salad leaves
- 110g baby tomatoes
- 125g French goats cheese (Milk)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 onion
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 715
Protein: 28g
Carbs: 51g
Fat: 43g
Ingredients
- 2 pepper
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 110g baby tomatoes (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 onion (use half)
- 125g French goats cheese (use half) (Milk)
- 40g mixed salad leaves (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 764
Protein: 29g
Carbs: 58g
Fat: 45g
Goat's Cheese Stuffed Peppers with Lentils & Tomato Salad
Baked peppers (stuffed with red lentils and gooey goat's cheese) are guaranteed to please! We bring the Mediterranean flavour with tangy sundried tomato paste and garlicky herbs. Serve with a fresh tomato salad, drizzled with zingy balsamic 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 medium frying pan & a medium bowl
Roast the peppers & prep
- Halve the peppers lengthways and remove the seeds
- Place onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast for 15 mins, until soft
- Meanwhile, roughly chop the parsley. Halve the olives. Finely slice the onion
Build the filling
- Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the onion and garlic herb paste and cook for 2-3 mins
- Add the lentil quinoa mix, passata, sundried tomato paste, olives and half the balsamic vinegar. Cook for 4-5 mins, until thickened. Add a splash of water if it becomes too dry
- Add the parsley, spoon in half the goat's cheese and mix gently. Season with salt and pepper
Stuff the peppers
- Once ready, spoon the lentil mixture into the roasted peppers and crumble over the remaining goat's cheese
- Roast for another 10-12 mins, until golden
Make the salad
- Meanwhile, halve the tomatoes
- Add to the medium bowl and toss with the mixed salad leaves, remaining balsamic vinegar, 2 tsp olive oil and a pinch of salt
Plate up
- Share the stuffed peppers between plates, with the salad alongside
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