These lentil and couscous stuffed peppers are a light yet satisfying vegetarian dish that highlights the natural sweetness of roasted bell peppers paired with a flavorful Mediterranean-inspired filling. Tender lentils, fluffy couscous, fresh herbs, and a hint of citrus come together for a wholesome meal that feels both comforting and fresh.

Why You’ll Love This Recipe

This recipe is nourishing without being heavy, making it perfect for a balanced lunch or dinner. It’s packed with plant-based protein and fiber, easy to prepare with simple ingredients, and elegant enough to serve to guests. The combination of roasted peppers with herby lentils and couscous delivers bold flavor while staying fresh and vibrant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted peppers
4 large red bell peppers, halved lengthwise and seeds removed
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the lentils
½ cup French green lentils, rinsed
1¼ cups vegetable broth or water
1 bay leaf

For the couscous
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 large tomato, finely chopped
½ cup whole wheat couscous
½ cup vegetable broth or water

For the final filling
½ cup crumbled feta cheese
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ cup fresh basil, finely chopped
¼ teaspoon salt
⅛ teaspoon red pepper flakes

Directions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Arrange the bell pepper halves cut-side up on the sheet. Drizzle with olive oil and rub gently to coat. Sprinkle with salt and black pepper. Roast for 20 to 25 minutes, until the peppers are tender and lightly blistered at the edges.

While the peppers roast, prepare the lentils. Combine lentils, vegetable broth, and bay leaf in a small saucepan. Bring to a boil, then reduce heat and simmer gently for 23 to 25 minutes, or until the lentils are tender. Drain any excess liquid and discard the bay leaf.

In a medium pot, heat olive oil over medium heat. Add the chopped onion and a small pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until softened and lightly golden. Add garlic and tomato, cooking for about 30 seconds until fragrant. Remove from heat, stir in couscous and vegetable broth, cover, and let sit for 5 minutes. Fluff with a fork.

In a large bowl, combine cooked lentils and couscous. Add feta, olive oil, lemon juice, basil, salt, and red pepper flakes. Stir until evenly mixed and adjust seasoning if needed.

Spoon the lentil and couscous mixture generously into each roasted pepper half. Garnish with additional basil if desired and serve warm.

Servings and timing

Servings: 4 servings (8 pepper halves)
Prep time: 20 minutes
Cook time: 30 minutes
Total time: approximately 50 minutes

Variations

For a vegan version, omit the feta cheese and add chopped olives or toasted pine nuts for extra flavor.
For a gluten-free option, replace couscous with quinoa using equal measurements.
For added spice, increase the red pepper flakes or add a pinch of ground cumin or paprika.

Storage/Reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave gently until hot. These peppers also taste great at room temperature.

FAQs

Can I make these stuffed peppers ahead of time?

Yes, you can prepare the filling and roast the peppers a day in advance, then assemble and reheat before serving.

What type of lentils work best?

French green lentils are ideal because they hold their shape, but brown lentils can also be used.

Can I freeze stuffed peppers?

Yes, they freeze well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Are these peppers filling enough for dinner?

They are light but satisfying. Pair them with a salad or soup for a complete meal.

Can I use a different color of bell pepper?

Absolutely. Yellow or orange peppers work well and add natural sweetness.

Is this recipe suitable for meal prep?

Yes, it stores and reheats well, making it great for weekday meals.

Can I skip the lemon juice?

Lemon juice brightens the flavors, but you can substitute a small splash of vinegar if needed.

What herbs can replace basil?

Parsley or mint work well and still complement the lentils and couscous.

How do I prevent soggy peppers?

Roasting the peppers before stuffing helps remove excess moisture and improves texture.

Can I add extra vegetables to the filling?

Yes, finely chopped zucchini, spinach, or mushrooms can be added for more variety.

Conclusion

Lentil and couscous stuffed peppers are a fresh, wholesome dish that proves healthy meals can be both flavorful and satisfying. With simple ingredients, flexible variations, and vibrant Mediterranean flavors, this recipe is one you’ll want to make again and again.

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