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Cheesy Veggie Lentil Ragu Stuffed Pepper
Cheesy Veggie Lentil Ragu Stuffed Pepper

Cheesy Veggie Lentil Ragu Stuffed Pepper

with Chips and Coriander Salsa

Sam Richards
Sam RichardsPublished on March 11, 2025

Try this Cheesy Veggie Lentil Ragu Stuffed Pepper for a hearty vegetarian dinner. After roasting, the peppers are filled with a lentil-based ragu that's spiced with peri peri that's smoky and spicy with a slightly sweet kick. Peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano.

Tags:
Spicy
Calorie Smart
Veggie
Climate Conscious
Allergens:
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 sachet(s)

Peri Peri Seasoning

2 unit(s)

Bell Pepper

(May contain traces of: Celery)

3 unit(s)

Garlic Clove**

1 carton(s)

Lentils

(May contain traces of: Cereals containing gluten)

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 bunch(es)

Coriander

1 unit(s)

Lime

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Salsa

Nutritional information

Energy (kJ)2236 kJ
Energy (kcal)534 kcal
Fat11.7 g
of which saturates4.5 g
Carbohydrate78.4 g
of which sugars15.7 g
Dietary Fibre16.3 g
Protein25 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Sieve
Large Frying Pan
Zester
Kitchen Shears
Medium Bowl

Cooking Instructions and Tips

Bake the Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Roast the Peppers
2

Meanwhile, halve the bell peppers lengthways and discard the core and seeds. 

Lay the pepper halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the same tray as the pepper.

Roast the pepper and garlic parcel on the middle shelf until starting to soften, 18-20 mins.

Make your Lentil Ragu
3

Meanwhile, drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the tomato puree and peri peri seasoning. Cook for 1 min.

Add the lentils, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine, bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

Time to Assemble
4

Once thickened, stir half the cheese and a knob of butter (if you have any) through the lentils until combined. Taste and season with salt and pepper if needed.

When the peppers and garlic are cooked, remove from the oven and set the garlic parcel aside to cool.

Divide your lentil ragu between the roasted pepper halves and sprinkle the remaining cheese on top. Bake on the middle shelf of your oven until the cheese is golden and the peppers are soft, 6-8 mins.

Mix your Salsa
5

Meanwhile, roughly chop the coriander (stalks and all). Halve the lime. 

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin into a small bowl and mash with a fork.

Add the coriander to the mashed garlic. Season with salt, pepper and a pinch of sugar (if you have any).

Squeeze in half the lime juice and stir through the olive oil for the salsa (see pantry for amount). Set aside.

Finish and Serve
6

When everything's ready, share the stuffed peppers, chips and salad between your plates. Drizzle some oil over the leaves.

Spoon the coriander salsa over the peppers and serve with any remaining lime wedges for squeezing over to finish.

Enjoy!

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