From Cookie and Kate
Lentil & Couscous Stuffed Peppers
- Time
- 40 min
- Makes
- 4
- Ingredients
- 18
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Ingredients
- 4 large red bell peppers, halved vertically, seeded and membranes removed
- 2 tablespoons olive oil, or more as needed
- Salt and pepper
- ½ cup French green lentils, sorted through for debris and rinsed
- 1 ¼ cups vegetable broth or water
- 1 bay leaf
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (to yield 1 cup chopped onion)
- 2 garlic cloves, pressed or minced
- 1 large tomato, chopped
- ½ cup whole wheat couscous
- ½ cup vegetable broth or water
- ½ cup crumbled feta
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ cup chopped fresh basil, plus extra for garnishing
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
Nutrition · per serving
- Calories
- 1671 kcal
- Fat
- 85.1 g
- Fiber
- 28.7 g
- Sugar
- 32.4 g
- Sodium
- 2468.4 mg
- Protein
- 54.1 g
- Trans fat
- 0 g
- Cholesterol
- 66.8 mg
- Carbohydrate
- 180.7 g
- Saturated fat
- 21.1 g
As published by Cookie and Kate.
The method
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