Grilled Mini Peppers with Spiced Walnut & Lentil Crumble

Grilled Mini Peppers with Spiced Walnut & Lentil Crumble

Grilled mini peppers with spiced walnut and lentil fall apart are a pantry-friendly, extremely easy, protein-packed vegan main dish.

A shot of my red mini pepper plant in my garden in full sunlight.An overhead shot of ingredients for stuffed grilled mini peppers with lentil and walnut crumble.An up close shot of lentil and walnut crumble being made in a food processor.An up close shot of lentil and walnut crumble being cooked in a stainless steel skillet.

My father offered me a couple of pepper plants at the start of the growing season a couple of months earlier. We constantly grow a choice of hot ones and some routine sweet bells too. None of my pepper plants are doing terrific this year, however I observed that my bell pepper plant had a lot of perfect-looking, strangely mini red peppers hanging among the leaves. It was odd to me that they were so little! I figured I messed something up in regards to place or watering.

However nope! They were small bell peppers this entire time. Ridiculous me:-RRB-. They are so sweet, scrumptious, and undoubtedly charming. Perfect for packing and snacking on.

When I have my life together enough, I like to do element cooking and produce preparation so that my meals come together a bit smoother. Among my preferred things to contribute to my prep list is a walnut and lentil-based fall apart. You can save it in a sealed container in your refrigerator for as much as 5 days, and it easily suits suppers like tacos, hearty bolognese-like tomato sauces, burrito bowls, and (you wager) packed veggies of all kinds. This mouth-watering fall apart is an overall weeknight supper saviour with great deals of protein and flavour.

Here, we barbecue the pepper halves for a little smoky char, fill them with that spiced fall apart, leading them with a rustic olive and parsley salsa, and complete them all off with a vegan, cashew-based “parm.” You get all these socializing flavours of warm spice, citrus, sweet taste, peppery parsley, and the salted olives. I ensure that nobody will miss out on the meat.

Olives, parsley and lemon zest on a worn wood cutting board, about to be chopped.Halved mini red peppers on a grill.An overhead shot of a bunch of grilled mini red pepper halves on a steel baking sheet with a pair of tongs seen in the corner.A 3/4 angle, up close shot of grilled mini peppers with a lentil and walnut filling. The peppers are garnished with a mix of parsley, olives, and vegan “parm”

Grilled Mini Peppers with Spiced Walnut & Lentil Crumble

Grilled mini peppers with spiced walnut and lentil fall apart are a pantry-friendly, extremely easy, protein-packed vegan main dish.


Course Appetiser, Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6 As a primary

Author: Laura Wright


  • Food Mill


  • 1/3 cup French lentils, rinsed
  • 1/4 cup pitted olives ( green or black)
  • 1/4 cup flat leaf parsley, jam-packed
  • 1/2 teaspoon lemon passion
  • 1 cup walnut halves
  • 1 clove garlic, peeled
  • 1 1/2 tablespoons olive oil, plus additional
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • sea salt & ground black pepper, to taste
  • 10-12 mini sweet bell peppers
  • vegan “parm”


  • Location the lentils in a little pan and cover them by about 2 inches with water. Location the pan over medium-high heat with the cover on. Bring the lentils to a boil and after that simmer till tender, about 20 minutes. Drain pipes lentils and reserved.
  • On your cutting board, slice the olives, parsley, and lemon passion entirely, forming a sort of rustic gremolata. As soon as the olives are perfectly sliced, set the mix aside in a bowl.
  • In a food mill fitted with the “S” blade, integrate the prepared lentils, walnuts, garlic, olive oil, lemon juice, smoked paprika, chili powder, oregano, cumin, coriander, and great deals of salt and pepper. Pulse till you have a coarsely ground mix that holds together when pinched. It must be a little paste-y with little portions of walnut and lentils. Provide the fall apart a taste and change the spices if required.
  • Heat a medium (ideally nonstick) frying pan over medium heat. Scrape all of the walnut and lentil fall apart into the pan. Break it up with a spatula. Prepare the fall apart, stirring continuously, till it’s a little drier and a bit deeper in colour, about 4-5 minutes. Eliminate the walnut and lentil fall apart from the heat and reserved.
  • Cut the mini sweet bell peppers in half lengthwise. Eliminate the ribs and seeds and put them on a flat pan. Sprinkle the peppers with olive oil and season with salt and pepper. Toss to equally coat the peppers.
  • Preheat the grill to medium-high. As soon as heated up, put the mini peppers– cut side down– onto the grill. Prepare till light char marks form on the underside, about 4 minutes. Turn the peppers over and prepare for another 4 minutes or two. The peppers must be a little softened, however still holding their shape. Eliminate the grilled peppers and put them back on the baking sheet.
  • Organize the grilled peppers– dealing with up– on your serving tray. Things each grilled pepper half with 2 tablespoons of the spiced walnut and lentil fall apart. Leading each packed pepper with a little the olive and parsley mix. End up the peppers with a spray of vegan parmesan, if utilizing. Serve warm or at space temperature level.


  • If you do not have a grill or grill pan, you can just toss the pepper halves in oil, salt, and pepper, spread them out on a flat pan, and roast in a 400 degree oven for about 20 minutes, or till a little softened.
  • I get inquired about my food mill a lot! I have the Cuisinart Customized 14-Cup design and I like it. Finest food mill I have actually ever utilized.

Program Conceal 6 remarks

  • Claudia

    ha! i just had one (as in 1) of those mini bell peppers on my plant! LOL:-RRB- I may need to attempt it with routine peppers from the shop, looks terrific!;-RRB- Reply

  • Karen

    When you utilize chili powder can you please define whether you utilize one that is entirely ground pepper or whether it has salt and other spices. Thanks !! Reply

    • Laura

      Hi There Karen,
      Yes, I can do this in the future. For this dish it is entirely ground pepper.
      – L Reply

  • linda M doyle

    Your meals constantly look so extremely tasty BUT I would like to see dietary information for them. Now, I need to state, likewise, that it is not just your website however numerous food/recipe websites leave out that information. I ‘d be so extremely good if that was consisted of, otherwise I’m rather reluctant about making the dishes. Reply

  • Deborah

    Thanks for the terrific dish– similar to you I am a huge fan of meal preparation (and as working mum of 2 it provides me the possibility to come up with healthy suppers every day of the week) and this tastes terrific. Hope you delight in the last days of summe:-RRB- Reply

  • Max

    Made this utilizing farro rather of lentils. Wow!!! Reply

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