Green Bell Peppers stuffed with Tomato Lentil Couscous

Green Bell Peppers stuffed with Tomato Lentil Couscous

68

"This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe."

Ingredients

45 m {{adjustedServings}} servings 831 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 831 kcal
  • 42%
  • Fat:
  • 55.5 g
  • 85%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 985 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
  3. Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
  4. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
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Reviews

68
  1. 83 Ratings

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VERY GOOD!!! the only thing is, I asked 5 people at the grocery store what "Lentil Couscous mix" was, and believe it or not, NOT one of them knew?? so I bought a lentil rice mix instead, which w...

Just to be a bit more clear, the top five green peppers are not chopped, they are halved, gutted and cleaned. The two jars of spaghetti sauce are: 28oz is Ragu green pepper and mushroom sauce, ...

I love these peppers. I made a some of changes: 1) used about 12 oz of cheese--half I mixed into the stuffing, and other half was sprinkled on top; 2) could not find tomato lentil couscous, s...