Lentil & Couscous Stuffed Peppers

Ingredients (18)

• 4 large red bell peppers, halved vertically, seeded and membranes removed
• 2 tablespoons olive oil, or more as needed
• Salt and pepper
• 1/2 cup French green lentils, sorted through for debris and rinsed
• 1 1/4 cups vegetable broth or water
• 1 bay leaf
• 1 tablespoon olive oil
• 1 small yellow onion, chopped (to yield 1 cup chopped onion)
• 2 garlic cloves, pressed or minced
• 1 large tomato, chopped
• 1/2 cup whole wheat couscous
• 1/2 cup vegetable broth or water
• 1/2 cup crumbled feta
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh basil, plus extra for garnishing
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes