Lentil-Stuffed Peppers
Recipe: #37321
August 07, 2021
Categories: Beans, Couscous, Peppers, Oven Bake, Diabetic, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"This is a combination of several recipes to create a vegetarian no or low carb dish hence using Israeli couscous instead of rice. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (554.6 g)
- Calories 476.3
- Total Fat - 9.2 g
- Saturated Fat - 3.6 g
- Cholesterol - 16.7 mg
- Sodium - 2446 mg
- Total Carbohydrate - 76.8 g
- Dietary Fiber - 22.7 g
- Sugars - 10 g
- Protein - 22 g
- Calcium - 252.3 mg
- Iron - 5.2 mg
- Vitamin C - 44.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat the oven to 300 degrees C.
Step 2
Add the vegetable broth and lentils to a medium saucepan and place over medium-high heat and bring to a boil, then reduce to low and cover and cook until the lentils are tender about 30 minutes.
Step 3
Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat and add the onion and garlic and cook until the onion is translucent and tender, 5 minutes and stir in the couscous and cook, stirring often, until toasted and golden brown, 1 to 2 minutes and then 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.
Step 4
Halve the capsicum/peppers vertically and remove the seeds and membranes and gently rub the remaining teaspoon olive oil over the capsicum/peppers and place on a baking sheet and roast until the capsicum/peppers are tender, 20 minutes.
Step 5
Combine the cooked lentils and couscous in a large bowl along with the basil, feta, parsley, Kalamata olives (if using), lemon juice, and salt and pepper to taste.
Step 6
Divide the couscous mixture into each cooked pepper cavity, and garnish with extra basil and feta, if using.
Tips
No special items needed.
2 Reviews
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