Bell Peppers Stuffed with Israeli Couscous and Lentils (crockpot)
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Bell Peppers Stuffed with Israeli Couscous and Lentils (crockpot) calories by ingredient
Introduction
From "Fresh from the vegetarian slow cooker" by Robin Robertson From "Fresh from the vegetarian slow cooker" by Robin RobertsonNumber of Servings: 4
Ingredients
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4 large red bell peppers
1 Tbsp olive oli
1 small yellow onion, minced
2 cups cooked Israeli couscous
1 1/2 cups lentils
1/3 cup sun-drive tomatoes, drained and chopped
1 Tbsp minced fresh parsley leaves
1/4 tsp dried oregano
Salt and freshly ground black pepper
1/3 cup tomato paste
2 Tbsp orange juice
1 tsp sugar
1/2 tsp Dijon mustard
1 cup water
Directions
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.
Member Ratings For This Recipe
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