Lentil-Stuffed Peppers

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.