Lentil-Stuffed Peppers

These peppers were inspired by my favorite Mediterranean salad, filled with Israeli couscous, lentils, olives, herbs and plenty of feta[. Loaded with fiber and plant-based protein, they are delicious and satisfying.]

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
4 servings (2 halves per serving)
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 cups low-sodium vegetable broth
  • 1 cup dried brown or green lentils
  • 3 teaspoons olive oil
  • 1 cup minced white onion
  • 2 garlic cloves, minced
  • 1 cup Israeli couscous
  • 4 red bell peppers
  • 1/2 cup chopped fresh basil, plus more for garnish, optional
  • 1/2 cup crumbled feta, plus more for garnish, optional
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped Kalamata olives
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
Directions
  • Preheat the oven to 400 degrees F. Add the vegetable broth and lentils to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to low and cover. Cook until the lentils are tender, 30 minutes.

  • Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and tender, 5 minutes. Stir in the couscous and cook, stirring often, until toasted and golden brown, 1 to 2 minutes. Add 2 cups hot water and bring to a boil. Reduce the heat to low, cover and cook until the couscous is tender, about 12 minutes.

  • Halve the peppers vertically and remove the seeds and membranes. Gently rub the remaining teaspoon olive oil over the peppers and place on a baking sheet. Roast until the peppers are tender, 20 minutes.

  • Combine the cooked lentils and couscous in a large bowl along with the basil, feta, parsley, Kalamata olives, lemon juice, and salt and pepper to taste.

  • Divide the couscous mixture into each cooked pepper cavity, and garnish with extra basil and feta, if using.


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