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Active Time:30 minsTotal Time:1 hr 10 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 10 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsOlive oilfor coating1/2cupbrown lentils, rinsed and drained1/2cupfinecouscous1/2teaspoonsalt, divided1(7-ounce) jaroil-packed julienned sun-dried tomatoes, oil reserved1/2cupslivered almonds1/3cupcrumbledfeta cheese4green onions(whites and greens), chopped2cloves garlic, minced1teaspoonground cumin1teaspoondried thyme1/2teaspoonground pepper, divided4bell peppers, halved lengthwise and seeded
Cook Mode(Keep screen awake)
Ingredients
Olive oilfor coating
1/2cupbrown lentils, rinsed and drained
1/2cupfinecouscous
1/2teaspoonsalt, divided
1(7-ounce) jaroil-packed julienned sun-dried tomatoes, oil reserved
1/2cupslivered almonds
1/3cupcrumbledfeta cheese
4green onions(whites and greens), chopped
2cloves garlic, minced
1teaspoonground cumin
1teaspoondried thyme
1/2teaspoonground pepper, divided
4bell peppers, halved lengthwise and seeded
Directions
In a large saucepan, bring 1 1/2 cups of water to a boil over high heat. Add the lentils and return to a boil. Reduce the heat to medium-low, cover the saucepan with a lid, and cook for 15 minutes.
Add the couscous and 1/4 teaspoon of the salt to the lentils, cover the saucepan once more, and cook, allowing the couscous to absorb all of the remaining liquid and become plump, about 10 minutes. Remove the saucepan from the heat and rest, covered, for 5 minutes longer. Fluff the mixture with a fork.
Add the tomatoes and 2 tablespoons of the reserved tomato oil along with the almonds, feta, green onions, garlic, cumin, thyme, the remaining 1/4 teaspoon of salt, and the pepper. Using the fork, stir to combine.
Arrange the bell peppers cut-side up in the prepared baking dish. It’s OK if they look crowded—the peppers will shrink as they roast. Divide the lentil-couscous stuffing between the 8 bell-pepper boats.
Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue to bake the peppers, uncovered, until tender, 10 to 15 minutes longer.
Nutrition InformationServing Size: 2 pepper halvesCalories 489, Fat 28g, Saturated Fat 5g, Cholesterol 11mg, Carbohydrates 52g, Total Sugars 6g, Added Sugars 0g, Protein 16g, Fiber 9g, Sodium 552mg, Potassium 1,352mg
Nutrition Information
Serving Size: 2 pepper halvesCalories 489, Fat 28g, Saturated Fat 5g, Cholesterol 11mg, Carbohydrates 52g, Total Sugars 6g, Added Sugars 0g, Protein 16g, Fiber 9g, Sodium 552mg, Potassium 1,352mg
Serving Size: 2 pepper halves
Calories 489, Fat 28g, Saturated Fat 5g, Cholesterol 11mg, Carbohydrates 52g, Total Sugars 6g, Added Sugars 0g, Protein 16g, Fiber 9g, Sodium 552mg, Potassium 1,352mg
EatingWell.com, May 2024
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Nutrition Facts(per serving)497Calories28gFat47gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
