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Stuffed Bell Peppers with Lentil Couscous

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PREP TIME
25 min
COOKING TIME
20 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner European
Stuffed Bell Peppers with Lentil Couscous
Ingredients
  • 5 green bell peppers
  • 2 pounds ground beef
  • 1 1/2 cups chopped onion
  • 1 green bell pepper, chopped
  • 6 cloves garlic, minced
  • 1 (16 ounce) jar chunky pasta sauce
  • 1/2 cup chopped onion
  • 1 (6 ounce) package tomato lentil couscous mix
  • 8 ounces shredded sharp Cheddar cheese
Instructions
1
Preheat your oven to a medium-high temperature of 375 degrees Fahrenheit (190 degrees Celsius).
2
Cut the peppers in half lengthwise and place them in a 9x13 inch rectangular baking dish, setting them aside for now.
3
In a large skillet over medium heat, cook the ground beef for 5 minutes, stirring occasionally. Add 1 and a half cups of finely chopped onion, along with the chopped green bell pepper and minced garlic. Gradually reduce the heat to a lower setting, then add the tomato sauce and let it simmer while you prepare the couscous.
4
Follow the package instructions to cook the couscous, but before adding it to the water, add any remaining chopped onion. Once the couscous is cooked, combine it with the sauce to create a flavorful mixture.
5
Fill each bell pepper half with the prepared mixture, then top it with shredded cheese.
6
Bake the stuffed peppers in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 20 minutes, or until the cheese is melted and slightly caramelized on top.