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Green Bell Peppers stuffed with Tomato Lentil Couscous

Green Bell Peppers stuffed with Tomato Lentil Couscous

Name: Green Bell Peppers stuffed with Tomato Lentil Couscous
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 5 green bell peppers; 2 pounds ground beef; 1 ½ cups chopped onion; 1 green bell pepper, chopped; 6 cloves garlic, minced; 1 (16 ounce) jar chunky pasta sauce; ½ cup chopped onion; 1 (6 ounce) package tomato lentil couscous mix; 8 ounces shredded sharp Cheddar cheese

Rating: 4.41 stars

87 Ratings
71 Reviews
3 Photos

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

Gallery

Recipe Summary

prep:

25 mins

cook:

20 mins

total:

45 mins

Servings:

Yield:

4 to 6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

5 green bell peppers
2 pounds ground beef
1 ½ cups chopped onion
1 green bell pepper, chopped
6 cloves garlic, minced
1 (16 ounce) jar chunky pasta sauce
½ cup chopped onion
1 (6 ounce) package tomato lentil couscous mix
8 ounces shredded sharp Cheddar cheese

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

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Step 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.
Step 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.
Step 4

Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

Nutrition Facts

Per Serving:

831 calories; protein 41.7g 83% DV; carbohydrates 42.3g 14% DV; fat 55.5g 85% DV; cholesterol 169.8mg 57% DV; sodium 985mg 39% DV. Full Nutrition

Reviews (71)

Most helpful positive review

JustShar

09/30/2006

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 just as well and was fantastic! Read More

Helpful

(43)

Most helpful critical review

SELEA

01/18/2006

A tasty stuffed pepper recipe! Using couscous is an outstanding idea! Maybe I should not rate it because I changed the recipe to create more "user friendly" Nutritional Values for my family's health requirements. Read More

Helpful

(6)

87 Ratings

5 star values: 49
4 star values: 27
3 star values: 9
2 star values: 2
1 star values: 0

Reviews: Most Helpful

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JustShar

09/30/2006

Helpful

(43)

CATJENKINS

05/18/2003

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 the 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!;) Read More

Helpful

(43)

TSR3

05/24/2005

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 used 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.:) Read More

Helpful

(35)

Bonnie Spada

07/26/2008

These are delicious! I would like to suggest that to make the peppers a little less crunchy I parboil the peppers first in boiling water to cover for 4 min. Instead of pasta sauce I used regular tomato sauce and/or a canned petite diced tomatoes. Read More

Helpful

(24)

Stephanie

01/04/2006

Very Good peppers could have been cooked longer. I suggest cooking the peppers to the tenderness you like and then adding the cheese the last few mins in the oven. I had to take my peppers out sooner than I would have liked so the cheese would not burn. Read More

Helpful

(19)

Liz L.

07/19/2007

So delicious. I made one change: I used 1.5 lbs of spicy Italian sausage instead of the ground beef. I also waited until the pepper tenderness was to my liking before adding the cheese in the oven. Read More

Helpful

(17)

Drgngrl

11/07/2005

Excellent recipe!! Followed recipe to the T and was lucky enough to find the tomato lentil couscous mix. I did use Ragoo extra chunky mushroom sauce which complimented it perfectly. I had 5 large bell peppers to stuff and had enough stuffing for about 4 more!!! Will definitely make again. Read More

Helpful

(9)

Christina Cheng

04/06/2007

I ate it all. Read More

Helpful

(9)

ALANGDALE

05/26/2005

Yum! I did change the recipe a bit too. I excluded the chopped pepper in the filling added some Italian breadcrumbs and some diced tomatoes. I also used wildmushroom and herb couscous and it was fabulous!! So easy to make and like the previous poster thought - better favors on the second day. Can't wait to make this again. Read More

Helpful

(8)

SELEA

01/18/2006

Helpful

(6)

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Nutritional Information

Green Bell Peppers stuffed with Tomato Lentil Couscous

Servings Per Recipe: 6
Calories: 831

% Daily Value *

protein: 83 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 26 %

sugars:

fat: 85 %

saturated fat: 125 %

cholesterol: 57 %

vitamin a iu: 28 %

niacin equivalents: 137 %

vitamin b6: 56 %

vitamin c: 172 %

folate: 12 %

calcium: 34 %

iron: 25 %

magnesium: 25 %

potassium: 26 %

sodium: 39 %

thiamin: 22 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Green Bell Peppers stuffed with Tomato Lentil Couscous

1 of 71

All Reviews

JustShar

09/30/2006

Helpful

(43)

CATJENKINS

05/18/2003

Helpful

(43)

TSR3

05/24/2005

Helpful

(35)

Bonnie Spada

07/26/2008

Helpful

(24)

Stephanie

01/04/2006

Helpful

(19)

Liz L.

07/19/2007

So delicious. I made one change: I used 1.5 lbs of spicy Italian sausage instead of the ground beef. I also waited until the pepper tenderness was to my liking before adding the cheese in the oven.

Helpful

(17)

Drgngrl

11/07/2005

Helpful

(9)

Christina Cheng

04/06/2007

I ate it all.

Helpful

(9)

ALANGDALE

05/26/2005

Helpful

(8)

SELEA

01/18/2006

Helpful

(6)

1 of 3 Green Bell Peppers stuffed with Tomato Lentil Couscous

Lexie Zweifel Huber

2 of 3 Green Bell Peppers stuffed with Tomato Lentil Couscous

sodgers

3 of 3 Green Bell Peppers stuffed with Tomato Lentil Couscous

Caroline C

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Green Bell Peppers stuffed with Tomato Lentil Couscous

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (71)

Most helpful positive review

Most helpful critical review

All Reviews for Green Bell Peppers stuffed with Tomato Lentil Couscous

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Green Bell Peppers stuffed with Tomato Lentil Couscous

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (71)

Most helpful positive review

Most helpful critical review

All Reviews for Green Bell Peppers stuffed with Tomato Lentil Couscous