LENTIL-STUFFED PEPPERS
These peppers were inspired by my favorite Mediterranean salad, filled with Israeli couscous, lentils, olives, herbs and plenty of feta. Loaded with fiber and plant-based protein, they are delicious and satisfying.
Provided by Food Network
Time 1h
Yield 4 servings (2 halves per serving)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Add the vegetable broth and lentils to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to low and cover. Cook until the lentils are tender, 30 minutes.
- Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and tender, 5 minutes. Stir in the couscous and cook, stirring often, until toasted and golden brown, 1 to 2 minutes. 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.
- Halve the peppers vertically and remove the seeds and membranes. Gently rub the remaining teaspoon olive oil over the peppers and place on a baking sheet. Roast until the peppers are tender, 20 minutes.
- Combine the cooked lentils and couscous in a large bowl along with the basil, feta, parsley, Kalamata olives, lemon juice, and salt and pepper to taste.
- Divide the couscous mixture into each cooked pepper cavity, and garnish with extra basil and feta, if using.
Nutrition Facts : Calories 473 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 17 milligrams, Sodium 375 milligrams, Carbohydrate 73 grams, Fiber 19 grams, Protein 24 grams
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