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!

  • Prep Time: 15 minutes
  • Allergens: Gluten, Nuts, Wheat
  • Servings: 8


  • 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


  1. Preheat oven to 400 degrees F.

  2. Line a large, rimmed baking sheet with parchment paper. 

  3. Place prepared peppers on sheet and drizzle with 2 tablespoons olive oil. 

  4. Use hands to rub oil all over both sides of peppers, then arrange with cut side up and sprinkle with salt and pepper. 

  5. Bake for 25-30 minutes.

  6. Combine lentils, broth, and bay leaf in a small pot. 

  7. 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).

  8. Drain off excess water and return lentils to the pot. Discard bay leaf.

  9. Heat 1 tablespoon olive oil in a heavy-bottomed, medium pot over medium heat.

  10. Add chopped onion and sprinkle of salt. 

  11. Cook, stirring occasionally, until onions have softened and are turning golden on edges (about 8-10 minutes). 

  12. Add garlic and tomato and cook until fragrant (about 30 seconds). 

  13. Remove from heat and add couscous and ½ cup broth. 

  14. 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.

  15. In a medium serving bowl, combine cooked lentils and couscous. 

  16. 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.

  17. Spoon a generous amount of filling into each roasted pepper half and sprinkle with a little more chopped basil.