Green Bell Peppers stuffed with Tomato Lentil Couscous65 Reviews
- Prep: 25 min
- Cook: 20 min
- Ready In: 45 min
“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.” - by Catherine
Original recipe yields 4 to 6 servings
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
Amount Per Serving (6 total)
- 831 cal
- 55.5 g
- 42.3 g
Based on a 2,000 calorie diet
Reviews (65)Rate This Recipe
"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 worked ..." See morejust as well and was fantastic!"
"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, and th..." See moree 16oz is Hunt's Special Ready sauce. I save about a quarter of the sauce without the cous cous and spoon it around the peppers. Like I said, its a very meaty meal! ;)"
"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, so I us..." See moreed the parmesan/garlic/olive oil couscous I had on hand; 3) Instead of 2 jars spaghetti sauce I used 1 jar sauce, and 2 cans stewed tomatoes; 3) Used 1 pound ground round and 1 pound hot italian sausage; 4) Used green, red, orange and yellow bell peppers; 5) Since filling looked very soupy, I sprinkled Italian breadcrumbs over filling, just before sprinkling with cheese (hoping breadcrumbs would absorb some liquid) This was very good the first night (but I was not bowled over--would have rated this a 3 star recipe). However, after sitting in the fridge overnight, the flavors melded, texture firmed up (filling was not as soupy as it was the first night)--these peppers were absolutely fantastic as left-overs. My suggestion is to make these 1 day ahead of time so flavors/texture develop. Next time I may add some sun-dried tomatoes and mushrooms--and lentils! Thanks--you've made a stuffed pepper lover out of me. :)"
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