Lentil-Stuffed Peppers

4
Servings
25m
Prep Time
50m
Cook Time
1h 15m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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