Vegetarian Stuffed Peppers with Lentils

Name: Vegetarian Stuffed Peppers with Lentils
Cook time: 18 min
Yield: 4 servings
Ingredients: 5 ml Olive oil; 4 count Bell peppers halved lengthwise and seeded; 25 ml Olive oil; 120 g Yellow onion small dice; 8 g Garlic minced; 300 g Cooked lentils drained if canned or cooked and well drained; 280 g Cooked rice warm; 180 g Crushed tomatoes; 25 g Tomato paste; 80 ml Vegetable broth warm; 2 g Ground cumin; 2 g Smoked paprika; 1 g Dried oregano; 6 g Kosher salt; 1 g Black pepper freshly ground; 60 ml Water for the baking dish; 30 g Parmesan cheese finely grated; 8 g Fresh parsley chopped

Halved bell peppers are filled with a quick skillet mixture of cooked lentils, cooked rice, onion, garlic, tomato, and spices, then baked just until the peppers soften and the filling tightens. The result is a meatless main with a tender pepper shell, a hearty center, and a bright parsley finish.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

5 ml Olive oil
4 count Bell peppers halved lengthwise and seeded
25 ml Olive oil
120 g Yellow onion small dice
8 g Garlic minced
300 g Cooked lentils drained if canned or cooked and well drained
280 g Cooked rice warm
180 g Crushed tomatoes
25 g Tomato paste
80 ml Vegetable broth warm
2 g Ground cumin
2 g Smoked paprika
1 g Dried oregano
6 g Kosher salt
1 g Black pepper freshly ground
60 ml Water for the baking dish
30 g Parmesan cheese finely grated
8 g Fresh parsley chopped

Instructions

Heat the oven to 220°C. Lightly oil a 9x13 inch baking dish. Oven is fully preheated and the baking dish is lightly coated.
Set the pepper halves cut-side up in the dish. If needed, trim a thin slice from the rounded underside so they sit flat. Pepper halves are stable and arranged in a single layer.
Heat the remaining oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring once or twice, until softened. Add the garlic and cook for 30 seconds, just until fragrant. Onion is soft and translucent; garlic smells fragrant but has not browned.
Stir in the lentils, rice, crushed tomatoes, tomato paste, broth, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 2 to 3 minutes, stirring, until the mixture is thick, evenly coated, and cohesive. Filling holds together on a spoon and no liquid pools in the pan.
Divide the filling among the pepper halves and pack it in firmly. Pour the water into the bottom of the baking dish, cover tightly with foil, and bake for 14 minutes. Pepper edges are beginning to soften when pierced with a paring knife.
Remove the foil. If using, sprinkle the peppers with Parmesan, then bake uncovered for 3 to 4 minutes more, until the tops are lightly browned and the peppers are tender but still holding their shape. Pepper flesh is tender, the filling is hot throughout, and the top looks lightly browned.
Rest for 2 minutes, then finish with the parsley and serve hot. Steam settles slightly and the peppers can be lifted without collapsing.