Bell Peppers Stuffed with Israeli Couscous and Lentils

Ingredients

• 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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