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Bell Peppers Stuffed with Israeli Couscous and Lentils

Bell Peppers Stuffed with Israeli Couscous and Lentils Recipe

  • 4 large red bell peppers
  • 3 tablespoons olive oil
  • 1 small yellow onion, minced
  • 2 cups cooked Israeli couscous
  • 1½ cups cooked lentils, drained
  • 1/3 cup reconstituted or oil-packed sun-dried tomatoes, drained and chopped
  • 1 tablespoon minced fresh parsley leaves
  • ¼ teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1/3 cup tomato paste
  • 2 tablespoons orange juice
  • 1 teaspoon sugar
  • ½ teaspoon Dijon mustard
  • 1 cup water
  • ¼ teaspoon cayenne pepper (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 359kcal (18%)
Total Fat 11g (17%)
Saturated Fat 2g (8%)
Cholesterol 0mg (0%)
Total Carbohydrate 53g
Dietary Fiber 12g
Sugars 15g
Protein 13g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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