Saturday, January 8, 2011

Tomato Lentil Couscous Stuffed Peppers

Soooooo excited about this dish! It came out amazingly well. It's always fun to cook with foods you've never tried before. Or combine ingredients that don't usually go together. When you do, and when it comes out to be a delicious masterpiece, well that's when it feels like a huge personal accomplishment. I'm gonna just pat myself on the back and say, well done Jilly, well done. Here's the story of my masterpiece...

had lentils and couscous sitting in my cupboards, just waiting to be used so when I stumbled across this recipe by accident it seemed like it was just what I was looking for.

This is a fun meal! My husband enjoyed it because, though he isn't much into anything exotic such as couscous, quinoa, or tofu (Lancaster County boy at heart), he is willing to try ANYTHING I make. He's that supportive. Also, the recipe calls for ground beef, so that'll make any man happy. (gotta throw 'em a bone every once in a while...)

The original recipe on calls for a package of tomato lentil couscous mix, I'm assuming you can find that at any grocery store. Has anyone out there ever used this? I didn't bother looking because I had all those things presently sitting, unused, in my kitchen. I just used actual diced tomatoes (from a can), lentils, and couscous instead. It was a lot more complicated because you had to heat everything up separately, but it came together nicely. I also cheated and cooked the lentils in the microwave since that took less time.

Unfortunately, I only had 2 green peppers left in my kitchen. I bought a lot this week, but used them all while making my cheese steak bread bake and green bean casserole dishes. Luckily, I only make dinner for 2 people, so it works out. However, I had a ton of leftovers. I put them in a small casserole dish (pictured at right), topped them with cheese, and baked that in the oven. Lunch for tomorrow! woo-hoo! 


  • 6 green bell peppers
  • 3/4 pound ground beef
  • 1 1/2 cups chopped onion
  • 6 cloves garlic, minced
  • 8 oz of chunky pasta sauce (I used light ragu)
  • 1 can of diced tomatoes
  • 1 cup of couscous
  • 1 cup of lentils
  • 8 ounces shredded Cheddar cheese
  • salt & pepper, to taste

Preheat oven to 375 degrees.

Brown ground beef in skillet.

Cook couscous according to directions or mix couscous with 1 cup of boiling water with 1 tbsp of butter & 1 tsp of salt. 

Cook lentils according to directions or microwave lentils in 2 cups of water in a microwave safe dish for 14 minutes. 

Meanwhile, cut off tops of green peppers. Carve out insides. (see pictures above)

Once meat is cooked, add onion & garlic and cook until tender.

Stir in pasta sauce & tomatoes into skillet with beef mixture, lower heat and simmer.

Stir in couscous & lentils to beef mixture.

Place peppers in a baking dish and fill with mixture.

Press down mixture into peppers and top with cheese.

Bake in oven for 20 to 30 minutes until cheese is bubbly and slightly brown. 

I would love to know that you visited my blog or tried out a recipe. Leave me some love & encouragement!


Nicole said...

Jill, did you boil the peppers before you stuffed them? I've made stuffed peppers 3 times (once this past week) and I boiled them once, didn't boil them another time and I can't remember the first time I made them. All I remember is that when I did not boil them, the peppers were still "raw" and crispy...not what I was looking for in a stuffed pepper. This week, I boiled them and they came out perfect.

Jill said...

No, i don't boil them. I season them and stick them in the oven. I like them crispy, though. So if boiling works for you, stick with that.

Fiber said...

Looks delicious!

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