Lentil & Couscous Stuffed Peppers
Lentil & Couscous Stuffed Peppers
This colorful and easy main course regularly makes its way into our picnic basket. I generally prep all pieces separately the night before and store them in separate containers, then assemble it all when we get to the picnic spot. This pairs very well with a simple Arugula & Strawberry Salad and a glass of chilled rose – now that’s a perfect picnic lunch!
Ingredients
- 4 large red bell peppers, (halved vertically, seeded, membranes removed)
- 2 tablespoons olive oil
- Salt & pepper
- 1/2 cup green lentils, (sorted, rinsed)
- 1 1/4 cups vegetable broth
- 1 bay leaf
- 1 tablespoon olive oil
- 1 small yellow onion, (chopped)
- 2 garlic cloves, (pressed or minced)
- 1 large tomato, (chopped)
- 1/2 cup whole wheat couscous, (1 cup if using pearled couscous)
- 1/2 cup vegetable broth
- 1/2 cup toasted pine nuts
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 cup fresh basil, (chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
Instructions
- Preheat oven to 400 degrees F.
- Line a large, rimmed baking sheet with parchment paper.
- Place prepared peppers on sheet and drizzle with 2 tablespoons olive oil.
- Use hands to rub oil all over both sides of peppers, then arrange with cut side up and sprinkle with salt and pepper.
- Bake for 25-30 minutes.
- Combine lentils, broth, and bay leaf in a small pot.
- Bring to boil over medium-high heat, then reduce heat to maintain a gentle simmer and cook until lentils are tender (about 25-30 minutes).
- Drain off excess water and return lentils to the pot. Discard bay leaf.
- Heat 1 tablespoon olive oil in a heavy-bottomed, medium pot over medium heat.
- Add chopped onion and sprinkle of salt.
- Cook, stirring occasionally, until onions have softened and are turning golden on edges (about 8-10 minutes).
- Add garlic and tomato and cook until fragrant (about 30 seconds).
- Remove from heat and add couscous and ½ cup broth.
- Cover and set aside for 5 minutes (if you use pearled couscous, let sit for 15 minutes), then remove the lid and fluff the mixture with a fork.
- In a medium serving bowl, combine cooked lentils and couscous.
- Add pine nuts, 1 tablespoon olive oil, 1 tablespoon lemon juice, chopped basil, ¼ teaspoon salt, and red pepper flakes, stirring to combine, and season to taste with additional salt, pepper, and lemon juice, if necessary.
- Spoon a generous amount of filling into each roasted pepper half and sprinkle with a little more chopped basil.
