Lentil & Couscous Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with lentils, couscous, tomatoes, and feta cheese. The filling is savory and slightly tangy from the lemon and herbs, making it a satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 lemon juice
- 1/4 cup chopped fresh basil, plus extra for garnishing
- 1/4 teaspoon salt
- ⅛ teaspoon red pepper flakes
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 889mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 550mg
- Calcium
- 120mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.