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 Lentils, Parsley Gremolata & Balsamic Tomato Salad
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.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh basil
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 40g mixed salad leaves
- 2 tbsp ground almonds (Nuts)
- 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)
- 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 onion
- 2 pepper
Nutritional Information
Calories: 576
Protein: 15g
Carbs: 46g
Fat: 36g
Ingredients
- 1 handful of fresh basil (use half)
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes (use half)
- 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)
Nutritional Information
Calories: 608
Protein: 16g
Carbs: 52g
Fat: 36g
Mediterranean Stuffed Peppers with Lentils, Parsley Gremolata & Balsamic Tomato Salad
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.
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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 & 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. Halve the tomatoes. 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 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
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