Lentil and Couscous 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

    METHOD

    • Preheat the oven to 200°C.
    • Line a baking tray with baking paper.
    • Rub the capsicums with the olive oil and place them open side up on the baking tray, season with black pepper and salt.
    • Bake for 20-25 minutes.

    LENTILS:

    • While the capsicum is roasting, place the lentils, water, MAGGI® Vegetable Booster and bay leaf in a pot.
    • Bring to the boil and then let it simmer at a low heat for 23-25 min (until lentils are tender).
    • If required, add extra water during cooking to keep lentils from catching.
    • Drain lentils when tender.

    COUSCOUS:

    • While the lentils cook, combine the water and MAGGI® Vegetable Booster to make a broth and bring to the boil in a small pot.
    • In a separate pot, sauté the onions in olive oil until golden, about 10 minutes.
    • Add the garlic and tomatoes and cook for 1 minute.
    • Remove from heat and pour in the couscous and hot broth.
    • Cover and set aside for 5 minutes, then remove the lid and fluff the couscous with a fork.

    FINAL STAGE:

    • In a mixing bowl, combine the cooked lentils and couscous.
    • Add the crumbled feta, remaining olive oil, lemon juice, chopped basil and red chilli flakes.
    • Stir to combine and season to taste with additional salt, ground black pepper and lemon juice, if required.
    • Spoon the mix into the capsicum halves and garnish with chopped basil.
    • Serve hot or cold.