Stuffed Peppers Recipe Ideas - Lentil Stuffed Peppers Ingredients & Recipe


  • 4 mixed peppers, halved and seeded
  • 250g Merchant Gourmet cooked puy lentils
  • 80g slow roasted or sun blushed tomatoes, roughly chopped
  • 75g pickled onions, finely sliced
  • Sea salt and freshly ground black pepper
  • 3 tbsp balsamic vinegar
  • 2 tbsp flat leaf parsley, roughly chopped
  • 2 tbsp olive oil


Calories columnFat columnSaturates columnSugars columnSalt column
222 per serving
11% %GDA
8g per serving
11% %GDA
1g per serving
5% %GDA
12g per serving
13% %GDA
0.80g per serving
13% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Place the peppers, cut side up into a large roasting tray.

  3. Tip the puy lentils, tomatoes, pickled onions, balsamic vinegar and 2/3 of the parsley into a bowl and mix really well. Season with salt and black pepper.

  4. Divide the mixture between the peppers, filing until almost over flowing. Drizzle with the olive oil.

  5. Cover with foil, then place into the oven and roast for 30 minutes until the peppers are tender and the filling hot. Remove the foil for the last 5 minutes.

  6. Serve hot, warm or cold topped with the last of the parsley.