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Lentil & Couscous Stuffed Peppers

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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!
Servings: 8
Prep Time: 15 minutes

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. 

BON APPÉTIT!