Green Bell Peppers Stuffed With Tomato Lentil Couscous Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
• Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
• Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
• Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
• Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
• Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
• Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
• Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
• Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
• Bake in preheated oven until heated through, about 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
• Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

Steps:

• Preheat the oven to 350F/180C/gas mark 4.
• Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
• Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
• Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
• Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
• Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.