Lentil-Stuffed Peppers

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4
Servings

25m
Prep Time

50m
Cook Time

1h 15m
Ready In

Recipe: #37321

August 07, 2021

Categories: Dinner, Lunch, Main Dish, Beans, Grains, Couscous, Vegetables, Peppers, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Diabetic, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Lentils more

recipe by:
ImPat

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recipe by:
ImPat

"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

Metric US

I've Tried It

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.