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Bell Peppers Stuffed with Israeli Couscous and Lentils

This image courtesy of Joseph DeLeo

Israeli couscous, larger than regular couscous, combines well with lentils as the stuffing for bell peppers. The stuffing is also delicious on its own.

Serves4

Cooking Time4 min

Cooking Time - Text240

Cooking Methodsauteeing, slow cooking

CostInexpensive

Easy

Total Timehalf-day

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course, side dish

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentcrock pot

Mealdinner

Taste and Textureherby, savory, sweet

Type of Dishvegetable

Ingredients

  • 4 large red bell peppers
  • 3 tablespoons olive oil
  • 1 small yellow onion, minced
  • 2 cups cooked Israeli couscous
  • 1½ cups cooked lentils, drained
  • 1/3 cup reconstituted or oil-packed sun-dried tomatoes, drained and chopped
  • 1 tablespoon minced fresh parsley leaves
  • ¼ teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1/3 cup tomato paste
  • 2 tablespoons orange juice
  • 1 teaspoon sugar
  • ½ teaspoon Dijon mustard
  • 1 cup water
  • ¼ teaspoon cayenne pepper (optional)

Instructions

  1. Slice off the tops of the peppers and remove and discard the seeds and membranes. Removing the stems, chop the pepper tops and set aside. Arrange the peppers upright in a 5½- to 6-quart slow cooker.

  2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and chopped pepper tops, cover, and cook until softened, about 5 minutes.

  3. 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. Mix well and spoon into the pepper cavities, packing lightly.

  4. In the same bowl, combine the tomato paste, orange juice, sugar, mustard, and water, stirring to blend. Add the cayenne, if using, and season with salt and black pepper to taste. Pour over and around the peppers in the slow cooker. Cover and cook on Low for 4 hours, until the peppers are fork-tender but still hold their shape. Serve hot.

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