Lentil-Stuffed Peppers

  • Yield : 4 servings (2 halves per serving)
  • Prep Time : 25m
  • Cook Time : 35m
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Nutritional Info

This information is per serving.

  • Calories

    473 calorie
  • Fat

    10 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    17 milligrams
  • Sodium

    375 milligrams
  • Carbohydrate

    73 grams
  • Fiber

    19 grams
  • Protein

    24 grams


  • 4 cups low-sodium vegetable broth
  • 1 cup dried brown or green lentils
  • 3 teaspoons olive oil
  • 1 cup minced white onion
  • 2 garlic cloves, minced
  • 1 cup Israeli couscous
  • 4 red bell peppers
  • 1/2 cup chopped fresh basil, plus more for garnish, optional
  • 1/2 cup crumbled feta, plus more for garnish, optional
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped Kalamata olives
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper


Step 1

Preheat the oven to 400 degrees F. Add the vegetable broth and lentils to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to low and cover. Cook until the lentils are tender, 30 minutes. 

Step 2

Meanwhile, heat 2 teaspoons of olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent and tender, 5 minutes. Stir in the couscous and cook, stirring often, until toasted and golden brown, 1 to 2 minutes. Add 2 cups hot water and bring to a boil. Reduce the heat to low, cover and cook until the couscous is tender, about 12 minutes. 

Step 3

Halve the peppers vertically and remove the seeds and membranes. Gently rub the remaining teaspoon olive oil over the peppers and place on a baking sheet. Roast until the peppers are tender, 20 minutes. 

Step 4

Combine the cooked lentils and couscous in a large bowl along with the basil, feta, parsley, Kalamata olives, lemon juice, and salt and pepper to taste. 

Step 5

Divide the couscous mixture into each cooked pepper cavity, and garnish with extra basil and feta, if using.

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