Bell Peppers Stuffed with Israeli Couscous and Lent

Name: Bell Peppers Stuffed with Israeli Couscous and Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red bell peppers; 3 tablespoons olive oil; 1 small yellow onion, minced; 2 cups cooked Israeli couscous; 1 1/2 cups cooked lentils, drained; 1/3 cup reconstituted or oil-packed sun-dried tomatoes, drained and chopped; 1 tablespoon minced fresh parsley leaves; 1/4 teaspoon dried oregano; Salt and freshly ground black pepper; 1/3 cup tomato paste; 2 tablespoons orange juice; 1 teaspoon sugar; 1/2 teaspoon Dijon mustard; 1 cup water; 1/4 teaspoon cayenne pepper (optional)

Servings: persons

4 large red bell peppers
3 tablespoons olive oil
1 small yellow onion, minced
2 cups cooked Israeli couscous
1 1/2 cups cooked lentils, drained
1/3 cup reconstituted or oil-packed sun-dried tomatoes, drained and chopped
1 tablespoon minced fresh parsley leaves
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1/3 cup tomato paste
2 tablespoons orange juice
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1 cup water
1/4 teaspoon cayenne pepper (optional)

1
Slice off the tops of the peppers and remove and discard the seeds and membranes.
2
Removing the stems, chop the pepper tops and set aside.
3
Arrange the peppers upright in a 5 1/2- to 6-quart slow cooker.
4
Heat 1 tablespoon of the oil in a large skillet over medium heat.
5
Add the onion and chopped pepper tops, cover, and cook until softened, about 5 minutes.
6
In a medium-size mixing bowl, combine the couscous, lentils, onion mixture, sun-dried tomatoes, parsley, and oregano and season with salt and black pepper to taste.
7
Mix well and spoon into the pepper cavities, packing lightly.
8
In the same bowl, combine the tomato paste, orange juice, sugar, mustard, and water, stirring to blend.
9
Add the cayenne, if using, and season with salt and black pepper to taste.
10
Pour over and around the peppers in the slow cooker.
11
Cover and cook on Low for 4 hours, until the peppers are fork-tender but still hold their shape.
12
Serve hot.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large red bell peppers, 3 tablespoons olive oil, 1 small yellow onion, minced, 2 cups cooked Israeli couscous, and more.

Yes, Bell Peppers Stuffed with Israeli Couscous and Lentils falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bell Peppers Stuffed with Israeli Couscous and Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions