
Lentil & Couscous Stuffed Peppers
Ingredients (18)
- 4 large red bell peppers, halved vertically, seeded and membranes removed
- 2 tablespoons olive oil, or more as needed
- Salt and pepper
- 1/2 cup French green lentils, sorted through for debris and rinsed
- 1 1/4 cups vegetable broth or water
- 1 bay leaf
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (to yield 1 cup chopped onion)
- 2 garlic cloves, pressed or minced
- 1 large tomato, chopped
- 1/2 cup whole wheat couscous
- 1/2 cup vegetable broth or water
- 1/2 cup crumbled feta
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh basil, plus extra for garnishing
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
Directions
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