Healthy Recipes

Lentil & Couscous Stuffed Peppers

By August 22, 2016 No Comments

Roasted peppers

  • 4 large red bell peppers, halved vertically, seeded and membranes removed
  •  Canola oil spray
  •  Salt and pepper
  •  ½ cup petite French Green lentils, sorted and rinsed
  •  1¼ cups vegetable broth or water
  •  1 bay leaf


  •  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 chopped Kalamata olives
  • 1 tablespoon lemon juice
  •  ¼ cup chopped fresh basil, plus extra for garnishing
  •  ¼ teaspoon salt
  •  ¼ teaspoon red pepper flakes


  1. Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. Place the prepared peppers on the sheet and spray lightly with the oil. Arrange the peppers with the cut side up and sprinkle lightly with salt and pepper. Bake for 20 to 25 minutes, until the peppers are tender and a little blistered around the edges.
  2. Meanwhile, combine the lentils, broth or water and bay leaf in a small pot. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer and cook until the lentils are tender, about 23 to 25 minutes. (Add another splash of water if necessary to prevent the lentils from scorching.) Drain off the excess water and return the lentils to the pot. Discard the bay leaf.
  3. While the lentils cook, heat a heavy-bottomed, medium pot over medium heat. Add the chopped onion and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning golden on the edges, about 10 to 12 minutes, adding a few Tbsp water as needed to prevent the vegetables from sticking. Add the garlic and tomato and cook until fragrant, about 30 seconds. Remove from heat and pour in the couscous and ½ cup broth or water. Cover and set aside for 5 minutes, then remove the lid and fluff the mixture with a fork.
  4.  In a medium-serving bowl, combine the cooked lentils and couscous. Add the olives, 1 tablespoon lemon juice, chopped basil, ¼ teaspoon salt and red pepper flakes. Stir to combine and season to taste with additional pepper and lemon juice, if necessary.
  5.  Spoon a generous amount of filling into each roasted pepper halves and sprinkle with a little more chopped basil. Serve these with a fork and a knife, for slicing!

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