Stuffed peppers with couscous and lentils

Ingredients for 3 servings:

• 3 bell peppers
• ¾ cup red lentils (coffee cup)
• ¾ cup couscous (coffee cup)
• 2 cups water
• 100 ml vegetable stock
• 200 g sheep’s cheese
• 500 g tomatoes, pureed
• 1 onion(s)
• 2 cloves garlic
• ½ bunch parsley
• 100 ml cream or cream substitute
• 1 tsp, heaped harissa
• e.g. turmeric
• Salt and pepper, possibly lemon pepper
• Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Wash the lentils thoroughly and cook in about 2 cups of water until tender. Drain the water, but reserve it. Bring the lentils to a boil again with the vegetable stock. Add the couscous and let it swell. Add more of the reserved lentil cooking liquid, if desired. In the meantime, dice the feta cheese and then add it. Season the mixture with harissa, turmeric, salt, and (lemon) pepper. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Chop the onion and garlic and sauté in a little olive oil. Add the passata and cream and simmer over low heat. Season to taste with sugar, salt, and pepper, and fold in the chopped parsley. Wash and hollow out the peppers and fill them with the lentil-couscous mixture. Then place them in a baking dish and pour the tomato sauce over the peppers. Braise in the oven for about 40 minutes, until the peppers are soft but still firm to the bite. Easy to prepare and no side dish required.