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.
Mediterranean Stuffed Peppers with Parsley Gremolata & Balsamic Tomato Salad
It's a fresh take on classic stuffed peppers. Stuffed with creamy lentils and punchy olives. Add a drizzle of pesto for even more flavour, then top with a herby almond gremolata crumb. A simple salad on the side for extra greens.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 80g mixed salad leaves
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 tbsp ground almonds (Nuts)
- 4 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 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)
- 1 handful of fresh flat-leaf parsley
- 3 garlic clove
- 200g baby tomatoes
- 4 pepper
Nutritional Information
Calories: 493
Protein: 14g
Carbs: 39g
Fat: 30g
Mediterranean Stuffed Peppers with Parsley Gremolata & Balsamic Tomato Salad
It's a fresh take on classic stuffed peppers. Stuffed with creamy lentils and punchy olives. Add a drizzle of pesto for even more flavour, then top with a herby almond gremolata crumb. A simple salad on the side for extra greens.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a large bowl, a small bowl & a measuring jug
Roast the peppers
- Halve the peppers lengthways and remove the seeds
- Place onto the lined baking tray and drizzle with 2 tsp oil. Roast for 15 mins, until soft
Prep the veg
- Finely chop or crush the garlic. Finely chop the parsley. Roughly chop the olives. Quarter the tomatoes
Combine the flavours
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the garlic and cook for 30 secs
- Add the lentil quinoa mix, passata, olives, half the tomatoes, red pesto and 50ml water. Season with salt and pepper. Stir to combine and cook for 4-5 mins, until thickened
Make the gremolata & stuff the peppers
- In the small bowl, mix the ground almonds and nutritional yeast with the parsley and 1 tbsp oil. Season with a pinch of salt and pepper
- When the peppers are soft, stuff them with the lentil mix, then sprinkle over the gremolata
- Return to the oven and bake for 10-12 mins, until the crumb is crisp and golden
Build the salad & plate up
- Add the remaining tomatoes the large bowl and toss with the salad leaves, vinegar, 1 tbsp olive oil and a pinch of salt
- Serve the stuffed peppers onto plates, with the salad alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.