To take things up a notch, I drizzle everything with a fresh cucumber yogurt sauce.
These spiced stuffed peppers are flavorful, filling little packages that will make any plant or meat eater happy.
Excerpted from THE FEEL GOOD FOODIE COOKBOOK by Yumna Jawad.
Photo:Courtesy Photo
Copyright 2024 by Yumna Jawad.
No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Coat a 9-by-13-inch baking dish with oil.
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.
Remove the saucepan from the heat and rest, covered, for 5 minutes longer.
Fluff the mixture with a fork.
Using the fork, stir to combine.
Arrange the bell peppers cut-side up in the prepared baking dish.
Its OK if they look crowdedthe 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.
