Posted on January 29, 2019 by Kate Halsall

I went vegetarian when I was 16 and vegan when I was 18. It wasn’t easy back then! Restaurants would literally serve mushroom risotto or stuffed peppers. So now, I really won’t eat them. To my horror, Mindful Chef sent me a recipe this week which is simple a new take on stuffed peppers. At first I was flatly refusing to make it. But then… slurp – it’s delicious! It is really easy to prepare and really tasty.


  • 240g lentils (1 can drained)
  • 200g passata
  • 60g sundried tomatoes
  • 30g pitted black olives
  • 1 red pepper
  • 1 yellow pepper
  • 2 garlic cloves
  • 4tsp ground almonds
  • handful flat leaf parsley
  • 1 tbsp oil



  1. Slice the peppers in half lengthways, remove the seeds and place on a baking tray. Drizzle with 1/2 tbsp oil and place in the oven for 15 mins.
  2. Finely chop the garlic, sundried tomatoes, olives and parsley.
  3. Heat a medium-sized pan with the other 1/2 tbsp of oil and add the lentils, passata, sundried tomatoes, black olives, and  3/4 of the parsley.
  4. Season and cook for 5 minutes until thickened.
  5. In a bowl, mix the ground almonds with salt and pepper and the left over parsley.
  6. Spoon the lentil mix into the peppers and sprinkle the almond mix over the top.
  7. Place back in the oven until the almond mix starts to turn golden.


No rice in sight! This recipe feeds 2 people. I served it with a side salad. It would make a nice starter or an accompaniment to a main dish. For another alternative stuffed pepper recipe just click here.