Healthy Recipes Nutrient-Focused Diets High-Protein Recipes Spiced Couscous-Stuffed Peppers 4.5 (4) 3 Reviews While I enjoy a classic dish of peppers stuffed with hashweh, a spiced ground beef dish, there are plenty of other traditional options that don’t use meat at all. A roasted stuffed vegetable is so central to regional Mediterranean cooking, and there’s something deeply satisfying about making a delicious pilaf-style filling of couscous and lentils to tuck inside juicy bell peppers. 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. Copyright © 2024 by Yumna Jawad. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. By social media influencer, and recipe developer. She is the founder of the popular Feel Good Foodie brand with over 8.5 million followers on her social media platforms where she shares healthy recipes with feel-good ingredients." tabindex="0" data-inline-tooltip="true"> Yumna Jawad Yumna Jawad Yumna Jawad is an entrepreneur, social media influencer, and recipe developer. She is the founder of the popular Feel Good Foodie brand with over 8.5 million followers on her social media platforms where she shares healthy recipes with feel-good ingredients. EatingWell's Editorial Guidelines Published on May 6, 2024 Tested by Hilary Meyer Tested by Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Courtesy Photo Active Time: 30 mins Total Time: 1 hr 10 mins Servings: 4 Nutrition Profile: Sesame-Free Diabetes-Friendly Healthy Pregnancy Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Mediterranean Diet Cook Mode (Keep screen awake) Ingredients Olive oil for coating 1/2 cup brown lentils, rinsed and drained 1/2 cup fine couscous 1/2 teaspoon salt, divided 1 (7-ounce) jar oil-packed julienned sun-dried tomatoes, oil reserved 1/2 cup slivered almonds 1/3 cup crumbled feta cheese 4 green onions (whites and greens), chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried thyme 1/2 teaspoon ground pepper, divided 4 bell peppers, halved lengthwise and seeded Directions Preheat the oven to 375°F. 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. 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 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 EatingWell.com, May 2024 Rate It Print