Stuffed Bell Peppers with Lentils
Colorful peppers stuffed with a savory mixture of lentils, tomato, and spices, baked until the peppers are tender.
Ingredients (serves 4)
- 4 bell peppers, halved and seeded
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 cup cooked lentils
- 1 cup canned tomatoes
- 1/2 cup vegetable stock
- 1 teaspoon cumin
- 1 teaspoon oregano
- salt and black pepper to taste
- fresh parsley for garnish
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Save this recipeInstructions
- 1
Preheat oven to 375°F. Place pepper halves cut-side up in a baking dish.
- 2
Heat olive oil in a skillet over medium heat. Sauté onion until softened, 4 minutes. Add garlic and cook 1 minute.
- 3
Stir in lentils, canned tomatoes, stock, cumin, and oregano. Simmer 5 minutes to blend flavors. Season with salt and pepper.
- 4
Spoon lentil mixture into pepper halves. Add 1/2 cup water to the bottom of the baking dish.
- 5
Cover with foil and bake 30 minutes until peppers are tender. Garnish with fresh parsley.
