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A vibrant stuffed red bell pepper centered on a matte black plate, filled with golden quinoa or couscous mixed with fresh herbs and diced vegetables. A creamy white sauce drizzles elegantly over the top, cascading down the sides of the glossy pepper. The bright green stem remains intact, creating a striking visual contrast against the red pepper. Fresh parsley leaves are scattered around the plate and sprinkled throughout the filling, adding pops of green. The entire dish is presented on a rich wooden table surface, with additional sprigs of parsley visible in the background, creating a warm, rustic food styling that emphasizes the homemade, wholesome nature of the dish.
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Lebanese Stuffed Bell Peppers with Lentil Couscous and Tahini Sauce

This Lebanese Stuffed Bell Peppers recipe features vibrant bell peppers filled with protein-rich red lentil couscous, seasoned with Middle Eastern spices, and drizzled with a creamy tahini sauce for a healthy, plant-based dinner.
Course Main Course
Cuisine Lebanese
Diet Gluten Free, Vegan
Keyword lebanese, lentils, pepper
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Calories 423kcal
Author GPT-4o

Equipment

  • oven
  • Stove (electric, ceramic cooktop)
  • Knife and cutting board
  • mixing bowl
  • Pan
  • Pot
  • Baking sheet

Ingredients

For the Stuffed Bell Peppers:

  • 2 large bell peppers any color
  • 100 g red lentil couscous
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 1 medium tomato diced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp dried mint
  • ½ tsp smoked paprika
  • Salt and pepper to taste

For the Tahini Sauce:

  • 2 tbsp tahini
  • Juice of half a lemon
  • 2 tbsp water adjust for desired consistency
  • ½ tsp garlic powder
  • Pinch of salt

Garnish:

  • Fresh parsley optional

Instructions

Preparation (20 minutes):

    Prepare the Bell Peppers:

    • Cut the tops off the bell peppers and remove seeds and membranes. Set aside.

    Cook the Lentil Couscous:

    • Bring water to boil in a pot (use the ratio specified on the couscous packaging), add red lentil couscous, and cook until tender. Fluff with a fork.

    Prepare the Filling:

    • Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until fragrant.
    • Stir in diced tomatoes, cumin, mint, smoked paprika, salt, and pepper. Cook for 2–3 minutes.
    • Mix the cooked couscous into the pan with the tomato mixture.

    Make the Tahini Sauce:

    • In a small mixing bowl, whisk together tahini, lemon juice, water, garlic powder, and salt until smooth.

    Cooking (25 minutes):

      Stuff and Bake:

      • Fill each bell pepper with the couscous mixture. Place on a baking sheet and bake at 180°C (350°F) for 20–25 minutes or until the peppers are tender.

      Serve:

      • Drizzle tahini sauce over the stuffed peppers. Garnish with fresh parsley if desired.

      Notes

      Serving suggestion:
      Non-Alcoholic Drink: Serve with a refreshing Mint-Cucumber Cooler - simply muddle cucumber, mint, and lemon juice, then top with sparkling water and ice for a drink that perfectly balances the warm spices in the dish.
      Flatbread and Hummus Side: Warm whole wheat pita bread with a side of hummus topped with a drizzle of olive oil and a sprinkle of paprika makes the perfect accompaniment to scoop up any remaining tahini sauce.
       
      Allergens:
      • Sesame (in the tahini sauce)
       
      Emission Hotspots:
      • Shop to home transportation, if a combustion car is used
      • Oven baking, if your local energy mix is not very green
       
      Sustainability tips:
      • Walk or bike to the supermarket and farmer’s market
      • Choose locally grown bell peppers when in season to reduce transportation emissions
      • Buy organic vegetables to reduce chemical intake and enhance biodiversity
      • Make your guinea pigs 🐹 happy by giving them any remaining parsley
      • Use any leftover filling to make mini patties for lunch the next day
      • Compost any unavoidable food waste like lemon rinds or vegetable trimmings
      • Double the recipe and freeze extra stuffed peppers for future meals