Lentil Stuffed Peppers

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

Cook 1 cup of lentils in 4 cups of vegetable broth; strain the lentils and keep the broth for later use.

Toast Pearl couscous in a warm pot until fragrant.

Add a couple cups of water to the toasted couscous, cover with a lid, and cook until the water is absorbed.

Cut 4 colorful bell peppers (red, yellow, orange) in half, remove seeds, and roast in a 400°F oven for about 25-30 minutes until the skin is dark.

Combine cooked lentils and couscous in a bowl.

Add chopped feta cheese, chopped basil, chopped parsley, and diced red onion to the lentil and couscous mixture; mix well.

Stuff each roasted pepper half with the lentil and couscous mixture.

Place stuffed peppers in the oven for about 15-20 minutes until warmed through and cheese is slightly melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens