Stuffed peppers with couscous, lentils and artichoke hearts

Very good to everyone! Today I bring you the recipe for the peppers stuffed with couscous, lentils and artichoke hearts that I prepared last week, and with this I put an end to the many recipes that I had pending for you, and now we go back to the day.

Before I start, I want to tell you that I have already published the trip we took with the dogs through the Benasque Valley in my vegan travel blog, as well as the video blog in Instagram TV. In a week we are going to Stockholm, so you will also have the recommendations of vegan restaurants and places to visit in the city on my Instagram.

Ingredients

2 small peppers (or 1 large for each person)
1/2 cup couscous
1/2 cup water or vegetable broth
1 onion
5 tablespoons cooked lentils (I used a jar)
4 artichokes
1/2 tomato
1/2 zucchini
Curry
Cumin< br> Parsley
Salt
Olive oil

Step by step

1. In a large pot, add 1/2 cup of water or broth and bring it to a boil over medium heat (below you see a whole cup because I made extra couscous for the week, but you use only 1/2 water).
2.  Add a teaspoon of curry and a pinch of cumin to the pot and stir.
3. When the water is boiling, add the couscous and turn off.
4. Stir until the couscous has absorbed all the water.
5. Add a splash of olive oil, mix and we reserve.
   

   Cook the couscous adding the spices

6. On the other hand, heat a splash of olive oil in a frying pan and sauté the finely chopped onion. When it begins to poach, add 1/2 zucchini and 1/2 diced tomato.
   

   We sauté the vegetables that will accompany the couscous

7. Sauté well and cut the artichoke hearts finely. Add and stir.
8. Add the lentils and a pinch of parsley, sauté for 5 minutes and turn off.
9. Continue adding the couscous to the pan, a pinch of salt and mix very well .
10. Next, we cut the ‘lid’ off the peppers and grease the inside of the peppers with a little olive oil, place them in a baking pan and fill them.
    

    Add the chopped artichokes, lentils and parsley.

11. Close the peppers with their lid, grease the outside with more olive oil and put it in the oven for 35 minutes at 180 degrees.
12. Remove and serve hot.
    

    Couscous, lentil and artichoke stuffed peppers