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Green Bell Peppers stuffed with Tomato Lentil Couscous

"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."
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45 m servings 831 cals
Original recipe yields 6 servings (4 to 6 servings)

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 831 calories; 55.5 g fat; 42.3 g carbohydrates; 41.7 g protein; 170 mg cholesterol; 985 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 71
  1. 87 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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 regula...

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 ou...

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 ov...

I ate it all.

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 larg...

The stuffing inside of the bell pepper was the best I have had so far. My whole family loved the stuffing. The bell pepper was really crunchy, which we don't prefer. I will probably add a lit...