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Middle Eastern-style Stuffed Pepper Traybake
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.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 466
Protein: 15g
Carbs: 33g
Fat: 21g
Middle Eastern-style Stuffed Pepper Traybake
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.
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Cooking Instructions
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
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