Stuffed peppers are popular all over the world as they are mild in flavor and hold their shape. They can accommodate a generous amount of filling. This recipe is a little play on the meat filled stuffed pepper recipes as I used lentils, cheese and mushrooms instead of the meat. Also, it is made with other delicious foods like eggplants and couscous. The dish is simmered in a tomato sauce to perfection. Serve with a nice yogurt sauce and enjoy!

RECIPE

INGREDIENTS

• 1 large eggplant
• 4 large peppers
• 1/2 cup cooked lentils
• 4 oz feta cheese
• 1/2 cup Parmesan cheese
• 1/2 cup Gruyere cheese
• 8 oz of crimini mushrooms, chopped
• 1 cup of cooked couscous
• olive oil
• garlic, chopped
• 1 bunch scallion
• 2 cup of tomato sauce + 1 cup of stock or water
• 2 tsp ground cumin, divided
• 2 tsp ground coriander powder, divided
• 2 tsp smoked paprika, divided
• 1/8 tsp nutmeg
• 1 large egg
• grated Parmesan cheese for the top
• salt and ground black pepper to taste
• cilantro

METHODS

• Preheat oven 400 F.
• Pierce the skin of the eggplant in several places and bake in the oven for 30 minutes or adjust cooking time depending on the size of the eggplant. Remove, set aside and let it cool.
• Make couscous. Boil 1 cup of water and add 1 cup of couscous. Let it sit for 5- 10 minutes to soak up the water. Add olive, 1 tsp ground cumin powder, scallions, handful chopped cilantro and salt. Set aside.
• Sauce for baking the the stuffed pepper: warm up some oil on medium high heat when ready add seasoning (cumin, coriander, paprika, nutmeg), stir for 1 minute. Add crushed garlic, stir and add 2 cup tomato sauce and 1 cup of stock, stir. Cook for about 5 minutes. Pour into the baking dish that is big enough to hold the stuffed peppers. Set aside.
• Stuffing: Mash the eggplant with a potato masher. Add 1 tsp cumin powder, 1 tsp coriander powder, 1/8 tsp nutmeg, paprika and garlic cloves, 1 egg, the cheeses, salt, black pepper and the sauteed mushrooms. Add the cooked lentils and the couscous. Mix well.
• Prepare stuffed peppers. Cut the bottom of the peppers off, discard or use for something else. Place the stuffing inside the peppers and put the stuffed peppers on the prepared baking sheet with the tomato sauce from earlier. Put the graded Parmesan cheese on the top.
• Bake in a preheated oven at 400 F for about 50 – 60 minutes or until the peppers are soft and the top is golden brown.
• Remove from oven and serve hot with yogurt.
• Add salt and pepper to taste.

enjoy!

Recipe, photos and text by twincitiesherbs