These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta! They’re simple to make and go great with a side salad. Recipe yields 8 stuffed peppers (which I’d say is 4 servings, since these are light!).
Ingredients for 4 servings
Roasted peppers
4 large red bell peppers, halved vertically, seeded and membranes removed
2 tablespoons olive oil, or more as needed
Salt and pepper
Lentils
½ cup Bob’s Red Mill Petite French Green Lentils, sorted and rinsed
1¼ cups vegetable broth or water
1 bay leaf
Couscous
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
Everything else
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
Read the Instructions here