Bell Peppers Stuffed with Israeli Couscous and Lentils (crockpot)
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large red bell peppers1 Tbsp olive oli1 small yellow onion, minced2 cups cooked Israeli couscous1 1/2 cups lentils1/3 cup sun-drive tomatoes, drained and chopped1 Tbsp minced fresh parsley leaves1/4 tsp dried oreganoSalt and freshly ground black pepper1/3 cup tomato paste2 Tbsp orange juice1 tsp sugar1/2 tsp Dijon mustard1 cup water
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 5 1/2 to 6 quart slow cooker.
2. Heat 1Tbsp of oil in a large skillet over medium heat. Add the onion and chopped peppers tops, cover, and cook until softened, about 5 minutes.
3. In a medium-size ixing bowl, combine the couscous, lentils, onion mixture, sun-dried tomatoes, parsey, and oregano and season with sal 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 juce, 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.
Number of Servings: 4
Recipe submitted by SparkPeople user BOOKREADER4.
2. Heat 1Tbsp of oil in a large skillet over medium heat. Add the onion and chopped peppers tops, cover, and cook until softened, about 5 minutes.
3. In a medium-size ixing bowl, combine the couscous, lentils, onion mixture, sun-dried tomatoes, parsey, and oregano and season with sal 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 juce, 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.
Number of Servings: 4
Recipe submitted by SparkPeople user BOOKREADER4.
Nutritional Info Amount Per Serving
- Calories: 256.9
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 287.0 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 9.5 g
- Protein: 11.8 g
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