Ingredients
4red bell peppers,large, halved vertically seeded and membranes removed
2tbspolive oil,or more as needed
salt and pepper
½cupfrench green lentils,sorted through for debris and rinsed
1¼cupsvegetable broth,or water
1bay leaf
1tbspolive oil
1yellow onion,small, chopped to yield 1 cup chopped onion
2clovesgarlic,pressed or minced
1tomato,large, chopped
½cupwhole wheat couscous
½cupvegetable broth,or water
½cupcrumbled feta
1tbspolive oil
1tbsplemon juice
¼cupfresh basil,chopped, plus extra for garnishing
¼tspsalt
⅛tspred pepper flakes
Preparation
Preheat oven to 400 degrees Fand line a large, rimmed baking sheet with parchment paper.
Place the prepared peppers on the sheet and drizzle with 2 tablespoons olive oil. Rub the oil all over both sides of the peppers, then arrange them with the cut side up and sprinkle them with salt and pepper.
Bake for 20 to 25 minutes, until the peppers are tender and a little blistered around the edges.
Meanwhile, combine the lentils, broth or water and bay leaf in a small pot. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer and cook for 23 to 25 minutes or until the lentils are tender, adding another splash of water if necessary to prevent the lentils from scorching. Drain off the excess water and return the lentils to the pot. Discard the bay leaf.
While the lentils cook, warm 1 tablespoon olive oil in a heavy-bottomed, medium pot over medium heat. Add the chopped onion and a sprinkle of salt.
Cook for about 10 to 12 minutes, stirring occasionally, until the onions have softened and are turning golden on the edges. Add the garlic and tomato and cook for about 30 seconds until fragrant.
Remove from heat and pour in the couscous and ½ cup broth or water. Cover and set aside for 5 minutes, then remove the lid and fluff the mixture with a fork.
In a medium serving bowl, combine the cooked lentils and couscous. Add the crumbled feta, 1 tablespoon olive oil, 1 tablespoon lemon juice, chopped basil, ¼ teaspoon salt and red pepper flakes. Stir to combine and season to taste with additional salt, pepper and lemon juice, if necessary.
Spoon a generous amount of filling into each roasted pepper halve and sprinkle with a little more chopped basil. Serve these with a fork and a knife, for slicing!
