Slow Cooker Bell Peppers Stuffed with Israeli Couscous and Lentils

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Slow Cooker Bell Peppers Stuffed with Israeli Couscous and Lentils - 7

pts

 

Recipe By :Fresh from the Vegetarian Slow Cooker by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : 5 1/2 to 6 quart Low Fat (Less than 30%)

Slow Cooker Vegan

Vegetarian WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large red bell peppers

3 tablespoons olive oil

1 small yellow onion -- minced

2 cups cooked Israeli couscous

1 1/2 cups cooked lentils -- drained

1/3 cup sun-dried tomatoes -- reconstituted or oil

packed, drained and chopped

1 tablespoon minced fresh flat-leaf parsley

1/4 teaspoon dried oregano

salt and freshly ground pepper to taste

1/3 cup tomato paste

2 tablespoons orange juice

1 teaspoon sugar

1/2 teaspoon Dijon mustard

1 cup water

1/4 teaspoon cayenne pepper -- optional

 

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 cooker.

 

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add

the

onion and chopped pepper tops, cover, and cook until softened, about 5

minutes.

 

In a medium-size mixing bowl, combine the couscous, lentils, onion

mixture, sun-dried tomatoes, parsley, and oregano and season with salt

and

black pepper to taste. Mix well and spoon into the pepper cavities,

packing lightly.

 

In the same bowl, combine the tomato paste, orange juice, 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.

 

Serves 4.

 

Description:

" 7 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 344 Calories; 11g Fat (28.0%

calories from fat); 13g Protein; 52g Carbohydrate; 11g Dietary Fiber;

0mg

Cholesterol; 279mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean

Meat;

2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : Low for 4 hours.

 

5 1/2 to 6 quart cookers.

 

Israeli couscous, larger than regular couscous, combines

well with lentils as the stuffing for bell peppers. The

stuffing is also delicious on its own.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0