Chermoula Lentil & Rice Stuffed Peppers with Herby Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

20g raisins

(Raisins, Sunflower Oil)
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
1 unwaxed lemon
253g bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
240g Tenderstem broccoli
1 handful of fresh mint
1 onion
4 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
40g flaked almonds (Nuts)
4 pepper
200g brown rice

(100% Brown Rice)
4 tbsp chermoula

(Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	538Kcal
	465kJ	2253kJ
Fat	4.5g	22g
of which saturates	1.1g	5.5g
Carbohydrates	14g	69g
of which sugars	3.1g	15g
Protein	3.3g	16g
Salt	0.17g	0.8g
Fibre	3.5g	17g

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Vegan 1/3 daily fibre 4 of 5 a day Low sat fat

Chermoula Lentil & Rice Stuffed Peppers with Herby Yoghurt

Prep time: 15 mins

Total time: 40 mins

Cuisine: Moroccan

Food group: Vegan

Whoever said stuffed peppers were boring? Sweet, vibrant peppers are stuffed with creamy lentils, fluffy brown rice, fragrant chermoula and raisins - for a hint of sweetness. Serve alongside nutty Tenderstem broccoli, tossed in zesty lemon. Sprinkle with crunchy almonds and drizzle with a cooling herby yoghurt to complete the dish.

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 2 baking trays with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a sieve, a small bowl, a grater, a measuring jug & a large frying pan

Cook the rice & prep

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Meanwhile, peel and halve the onion, then thinly slice. Pick the mint leaves from the stalks and finely chop. Zest half the lemon and cut into wedges. Trim the broccoli. Drain and rinse the lentils
Halve the peppers lengthways and remove the seeds. Place onto a lined baking tray, drizzle with 1/2 tbsp oil, a pinch of salt and pepper. Roast for 15 mins, until soft, then remove from the oven

Toast the almonds & start the filling

Heat the large frying pan on medium-high heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
Reheat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 8-10 mins, until starting to caramelise. Season with salt and pepper

Build the flavour

Add the garlic paste and cook for 1 min, then stir in the chermoula, lentils, raisins and 100ml water. Simmer for 2-3 mins, until reduced slightly and thickened, then remove from the heat
When ready, stir the rice, a squeeze of lemon and half the mint into the lentil mix. Season with salt and pepper
Fill each pepper half with the rice mixture, return to the oven, and roast for a final 10 mins, until golden

Final touches

Place the broccoli onto the other lined baking tray, drizzle with 1/2 tbsp oil and a pinch of salt and pepper. Roast for 10 mins, until tender. When ready, toss the broccoli with the lemon zest and half the almonds
Add the remaining mint to the small bowl with the yoghurt, a squeeze of lemon juice, 1 tbsp water and a pinch of salt and pepper