Stuffed bell peppers
This recipe is easy to make and is filled with protein! The roasted feta on top is a tasty finish and you don't need a lot of it.
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Ingredients
4 servings
120 g
4
400 g
2
50 g
100 g
Couscous (whole wheat)
Bell peppers
Canned lentils
Tomatoes
Walnuts
Feta
120 ml
1 tea sp
3 tea sp
1
2 cloves
Bouillon (vegetable)
Basil
Cajun spice mix
Onion
Garlic
Prep
5 min
- Dice onion and mince garlic
- Cut tomatoes into cubes
- Halve the bell peppers and remove the seeds
- Chop walnuts
- Cut feta in 1 cm cubes
- Preheat oven to 200°C
Cook
35 min
Sauté onion, garlic, basil and cajun spice mix
medium/high heat ~3 min
Add lentils, tomatoes and couscous
drain lentils before adding, medium/high heat ~3 min
Add bouillon
mix well ~3 min
Add walnuts
mix well ~1 min
Put bell pepper halves on a baking sheet and fill with couscous mix, crumble feta on top
~20 min at 200°C
