Lentil and Couscous Stuffed Peppers Recipe

Name: Lentil and Couscous Stuffed Peppers Recipe
Ingredients: 8 large red capsicum, halved vertically, seeded and membranes removed; 60ml olive oil, or more as needed; 250g green lentils, rinsed; 200ml water; 7g MAGGI® Vegetable Booster; 2 bay leaves; 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; 250g crumbled vegan feta; 30ml olive oil; 30ml lemon juice; 2 tsp chopped fresh basil; 1 tsp red chilli flakes, or to taste

Brand

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: While the capsicum is roasting, place the lentils, water, MAGGI® Vegetable Booster and bay leaf in a pot.
6

Bring to the boil and then let it simmer at a low heat for 23-25 min (until lentils are tender).
7

If required, add extra water during cooking to keep lentils from catching.
8

Drain lentils when tender.
9

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.
10

In a separate pot, sauté the onions in olive oil until golden, about 10 minutes.
11

Add the garlic and tomatoes and cook for 1 minute.
12

Remove from heat and pour in the couscous and hot broth.
13

Cover and set aside for 5 minutes, then remove the lid and fluff the couscous with a fork.
14

FINAL STAGE: In a mixing bowl, combine the cooked lentils and couscous.
15

Add the crumbled feta, remaining olive oil, lemon juice, chopped basil and red chilli flakes.
16

Stir to combine and season to taste with additional salt, ground black pepper and lemon juice, if required.
17

Spoon the mix into the capsicum halves and garnish with chopped basil.
18

Serve hot or cold.