Middle Eastern-style Stuffed Pepper Traybake

Serving size

1 person 2 people 4 people

Ingredients

460g chickpeas

(Chickpeas, water, salt)
1 handful of fresh flat-leaf parsley
2 pepper
1 unwaxed lemon
2 pepper
1 tbsp Middle Eastern spice mix

(galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
80g rocket
250g spicy Mexican quinoa

(67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
200g passata

(tomatoes, salt, citric acid)
2 tbsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
110g baby tomatoes

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	466Kcal
	389kJ	1950kJ
Fat	4.2g	21g
of which saturates	1.1g	5.6g
Carbohydrates	7g	33g
of which sugars	3.0g	15g
Protein	2.9g	15g
Salt	0.36g	1.8g
Fibre	3.2g	16g

Back

Vegan Prep in 10 1/3 daily fibre 4 of 5 a day Low sat fat

Middle Eastern-style Stuffed Pepper Traybake

Prep time: 10 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Vegan

A veggie-packed traybake providing you with 1/3 of your daily fibre in one serving. Peppers roasted till soft and juicy, stuffed with chunky chickpeas. A sprinkle of harissa and a dollop of sundried tomato paste for some punch. Coconut yoghurt and a squeeze of lemon for tang. Added rocket - for even more veg.

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 240C / fan 220C / gas mark 9
Pull out a large ovenproof dish, a sieve, a large mixing bowl & a small frying pan

Roast the peppers

Halve the peppers lengthways and remove the seeds
Place into the large ovenproof dish. Drizzle with 1 tbsp oil and season with a pinch of salt and pepper
Roast for 15 mins

Prep the veg

Roughly chop the parsley. Halve the tomatoes. Quarter the lemon
Drain and rinse the chickpeas, then place into the large mixing bowl with the passata, sundried tomato paste, spice mix and half the harissa. Season with salt and pepper and mix

Stuff the peppers

Stuff the peppers with the chickpea mixture. Drizzle with 1 tbsp oil and season with salt and pepper
Return to the oven and bake for 15 mins, until soft and golden
Rinse the chickpea bowl and save for later

Make the quinoa salad

Heat the medium frying pan on medium-high heat. Once hot, add the quinoa and break it up with a spoon
Add a splash of water and cook for 2-3 mins, until piping hot
Add the juice of half the lemon, half of the parsley and season with salt and pepper. Add the quinoa, tomatoes and rocket to the empty mixing bowl and mix well

Plate up

Divide the quinoa and rocket salad between plates and top with the stuffed peppers
Spoon over the yoghurt, remaining harissa (watered down to drizzle) and scatter over the remaining parsley
Serve with remaining lemon cut into wedges