Mediterranean Stuffed Peppers with Lentils, Almond Gremolata & Balsamic Vine Tomato Salad

Serving size

1 person 2 people 4 people

Ingredients

150g tomatoes speciality vine
2 pepper
1 onion
250g puy lentils & wholegrain quinoa

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
200g passata

(tomatoes, salt, citric acid)
2 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)
2 tbsp ground almonds (Nuts)
40g mixed salad leaves
1 tbsp balsamic vinegar (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 handful of fresh basil

Allergens

Contains: Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	575Kcal
	399kJ	2408kJ
Fat	5.9g	36g
of which saturates	0.8g	4.8g
Carbohydrates	8g	46g
of which sugars	3.3g	20g
Protein	2.4g	14g
Salt	0.23g	1.4g
Fibre	2.2g	13g

Ingredients

150g tomatoes speciality vine (use half)
1 handful of fresh basil (use half)
30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 tbsp balsamic vinegar (use half) (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
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)
200g passata (use half)

(tomatoes, salt, citric acid)
2 tbsp red pesto (use half)

(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)
2 pepper
40g mixed salad leaves (use half)
2 tbsp ground almonds (use half) (Nuts)
1 onion (use half)

Allergens

Contains: Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	607Kcal
	338kJ	2539kJ
Fat	4.8g	36g
of which saturates	0.7g	5.0g
Carbohydrates	7g	53g
of which sugars	3.5g	26g
Protein	2.1g	16g
Salt	0.19g	1.4g
Fibre	2.2g	16g

Back

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

Mediterranean Stuffed Peppers with Lentils, Almond Gremolata & Balsamic Vine Tomato Salad

Prep time: 15 mins

Total time: 35 mins

Cuisine: Mediterranean

Food group: Vegetarian

A sunshine-soaked Mediterranean recipe, perfect for Meatless Monday. Vibrant 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.

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 medium frying pan, a medium bowl & a small bowl

Roast the peppers

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 softening

Make the filling

Roughly chop the olives. Finely slice the onion. Cut the tomatoes into 2cm wedges. Pick the basil leaves and finely chop
Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 2-3 mins
Add the lentil quinoa mix, passata, olives, red pesto, half the tomatoes and half the basil. Season with salt and pepper
Simmer for 4-5 mins, until thickened slightly. Add a splash of water if it becomes too dry

Prep the almond gremolata & stuff the peppers

In the small bowl, combine together the almonds, remaining basil, 2 tsp oil and a pinch of salt and pepper
After 15 mins of roasting, remove the tray from the oven. Spoon the lentil mixture into the peppers and sprinkle over the gremolata
Return to the oven and roast for a further 10-12 mins, until golden

Make the salad & plate up

Add the remaining tomatoes to the medium bowl with the balsamic vinegar, 2 tsp olive oil and a pinch of salt and pepper. When ready to serve, toss the salad leaves through the dressing
Share the stuffed peppers between plates, with the salad alongside