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Lentil & Couscous Stuffed Peppers

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These lentil and couscous stuffed peppers are a wholesome, Mediterranean-inspired dish featuring roasted bell peppers filled with a flavorful mix of lentils, couscous, herbs, and feta. Light yet satisfying, they make a perfect vegetarian meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings (8 pepper halves)
  • Category: Main Dish
  • Method: Roasted
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 4 large red bell peppers, halved lengthwise and seeds removed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup French green lentils, rinsed
  • 1¼ cups vegetable broth or water
  • 1 bay leaf
  • 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
  • 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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place bell pepper halves cut-side up on the sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and roast for 20–25 minutes until tender and lightly blistered.
  3. In a small saucepan, combine lentils, vegetable broth, and bay leaf. Bring to a boil, then simmer for 23–25 minutes until lentils are tender. Drain excess liquid and discard the bay leaf.
  4. In a medium pot, heat olive oil over medium heat. Add onion and a pinch of salt. Cook for 10–12 minutes until softened and lightly golden. Add garlic and tomato, cook for 30 seconds, then remove from heat.
  5. Stir couscous and vegetable broth into the onion mixture. Cover and let sit for 5 minutes. Fluff with a fork.
  6. 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.
  7. Spoon the mixture into each roasted pepper half. Garnish with more basil if desired. Serve warm.

Notes

  • For a vegan version, omit feta and substitute with chopped olives or toasted pine nuts.
  • Use quinoa instead of couscous for a gluten-free option.
  • Roasting the peppers before stuffing helps them retain their structure and flavor.
  • This dish is excellent for meal prep and can be eaten warm or at room temperature.
  • Add chopped vegetables like zucchini or spinach to the filling for variety.

Nutrition

Find it online: https://savorymomskitchen.com/lentil-couscous-stuffed-peppers/