Lentil & Couscous Stuffed Peppers Recipe

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Ricky Published: December 3, 2020 Modified: June 1, 2021
Lentil & Couscous Stuffed Peppers Recipe

These vegetarian stuffed peppers are filled with a healthy and hearty mix of lentils, couscous, tomatoes, feta, and basil, among others.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes

Serves:

Ingredients

For Roasted Peppers:

  • 4red bell peppers,large, halved vertically seeded and membranes removed
  • 2tbspolive oil,or more as needed
  • salt and pepper

For Lentils:

  • ½cupfrench green lentils,sorted through for debris and rinsed
  • cupsvegetable broth,or water
  • 1bay leaf

For Couscous:

  • 1tbspolive oil
  • 1yellow onion,small, chopped to yield 1 cup chopped onion
  • 2clovesgarlic,pressed or minced
  • 1tomato,large, chopped
  • ½cupwhole wheat couscous
  • ½cupvegetable broth,or water

For Everything else:

  • ½cupcrumbled feta
  • 1tbspolive oil
  • 1tbsplemon juice
  • ¼cupfresh basil,chopped, plus extra for garnishing
  • ¼tspsalt
  • tspred pepper flakes

Instructions

  1. Preheat oven to 400 degrees Fand line a large, rimmed baking sheet with parchment paper.

  2. Place the prepared peppers on the sheet and drizzle with 2 tablespoons olive oil. Rub the oil all over both sides of the peppers, then arrange them with the cut side up and sprinkle them with salt and pepper.

  3. Bake for 20 to 25 minutes, until the peppers are tender and a little blistered around the edges.

  4. Meanwhile, combine the lentils, broth or water and bay leaf in a small pot. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer and cook for 23 to 25 minutes or until the lentils are tender, adding another splash of water if necessary to prevent the lentils from scorching. Drain off the excess water and return the lentils to the pot. Discard the bay leaf.

  5. While the lentils cook, warm 1 tablespoon olive oil in a heavy-bottomed, medium pot over medium heat. Add the chopped onion and a sprinkle of salt.

  6. Cook for about 10 to 12 minutes, stirring occasionally, until the onions have softened and are turning golden on the edges. Add the garlic and tomato and cook for about 30 seconds until fragrant.

  7. Remove from heat and pour in the couscous and ½ cup broth or water. Cover and set aside for 5 minutes, then remove the lid and fluff the mixture with a fork.

  8. In a medium serving bowl, combine the cooked lentils and couscous. Add the crumbled feta, 1 tablespoon olive oil, 1 tablespoon lemon juice, chopped basil, ¼ teaspoon salt and red pepper flakes. Stir to combine and season to taste with additional salt, pepper and lemon juice, if necessary.

  9. Spoon a generous amount of filling into each roasted pepper halve and sprinkle with a little more chopped basil. Serve these with a fork and a knife, for slicing!

Nutrition

  • Calories: 397.23kcal
  • Fat: 18.45g
  • Saturated Fat: 4.81g
  • Monounsaturated Fat: 10.84g
  • Polyunsaturated Fat: 1.86g
  • Carbohydrates: 45.78g
  • Fiber: 7.48g
  • Sugar: 8.57g
  • Protein: 13.44g
  • Cholesterol: 16.69mg
  • Sodium: 851.76mg
  • Calcium: 140.74mg
  • Potassium: 614.93mg
  • Iron: 2.93mg
  • Vitamin A: 232.15µg
  • Vitamin C: 162.13mg
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