Herbed Lentil and Roasted Apricot Stuffed Peppers

Ingredients

• bell peppers4 large
• cooked brown lentils2 cups
• apricots, halved and pitted6
• red onion, diced1
• olive oil3 tbsp
• ground cumin1 tsp
• ground coriander1 tsp
• parsley, chopped1/2 cup
• feta, crumbled3/4 cup
• breadcrumbs1/2 cup

Method

1. 1Heat the oven to 400°F and line a baking dish with the bell peppers cut-side up.
2. 2Roast the apricot halves on a tray with a little olive oil until softened and lightly caramelized.
3. 3Sauté the onion in olive oil until translucent, then stir in cumin and coriander.
4. 4Mix the lentils, chopped roasted apricots, onion mixture, parsley, half the feta, and breadcrumbs.
5. 5Fill the peppers generously with the mixture and drizzle with remaining olive oil.
6. 6Bake until the peppers are tender and the tops are lightly browned.
7. 7Finish with the remaining feta and a final sprinkle of parsley before serving.

Tips

• Roasting the apricots first deepens their flavor and keeps the filling from tasting flat.
• If the lentils seem dry, add a spoonful of water or olive oil before stuffing.
• These reheat well, though the peppers stay brightest if served the day they're baked.

Nutrition