Recipe courtesy of Alex Caspero
Lentil-Stuffed Peppers
- Level: Easy
- Yield: 4 servings (2 halves per serving)
-
- Nutritional Analysis
- Per Serving
- Calories
- 473 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 17 milligrams
- Sodium
- 375 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 19 grams
- Protein
- 24 grams
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
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.