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Lentil and Couscous Stuffed Peppers

Stuffed Peppers
Stuffed Peppers

A feast for the eyes - colourful red peppers, packed with a delicious blend of couscous, vegan feta and chilli flakes

Ingredients
PEPPERS:
  • 8 large red capsicum, halved vertically,
  • seeded and membranes removed
  • 60ml olive oil, or more as needed
  • Freshly ground black pepper & salt
LENTILS:
  • 250g green lentils, rinsed
  • 200ml water
  • 7g MAGGI® Vegetable Booster
  • 2 bay leaves
COUSCOUS:
  • 60ml olive oil
  • 2 medium onions, chopped
  • (should be about 2 cups chopped onion)
  • 4 garlic cloves, finely chopped or minced
  • 2 large tomatoes, diced
  • 300g couscous (whole-wheat is healthier)
  • 250ml vegetable water
  • 8g MAGGI® Vegetable Booster
OTHER INGREDIENTS:
  • 250g crumbled vegan feta
  • 30ml olive oil
  • 30ml lemon juice
  • 2 tsp chopped fresh basil
  • 1 tsp red chilli flakes, or to taste
Preparation
  • 1
    Preheat the oven to 200°C.
  • 2
    Line a baking tray with baking paper.
  • 3
    Rub the capsicums with the olive oil and place them open side up on the baking tray, season with black pepper and salt.
  • 4
    Bake for 20-25 minutes.
  • 5
    LENTILS:
  • 6
    While the capsicum is roasting, place the lentils, water, MAGGI® Vegetable Booster and bay leaf in a pot.
  • 7
    Bring to the boil and then let it simmer at a low heat for 23-25 min (until lentils are tender).
  • 8
    If required, add extra water during cooking to keep lentils from catching.
  • 9
    Drain lentils when tender.
  • 10
    COUSCOUS:
  • 11
    While the lentils cook, combine the water and MAGGI® Vegetable Booster to make a broth and bring to the boil in a small pot.
  • 12
    In a separate pot, sauté the onions in olive oil until golden, about 10 minutes.
  • 13
    Add the garlic and tomatoes and cook for 1 minute.
  • 14
    Remove from heat and pour in the couscous and hot broth.
  • 15
    Cover and set aside for 5 minutes, then remove the lid and fluff the couscous with a fork.
  • 16
    FINAL STAGE:
  • 17
    In a mixing bowl, combine the cooked lentils and couscous.
  • 18
    Add the crumbled feta, remaining olive oil, lemon juice, chopped basil and red chilli flakes.
  • 19
    Stir to combine and season to taste with additional salt, ground black pepper and lemon juice, if required.
  • 20
    Spoon the mix into the capsicum halves and garnish with chopped basil.
  • 21
    Serve hot or cold.

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