Lemon-Herb Lentil Stuffed Peppers

Ingredients

• bell peppers4 large
• brown lentils, rinsed1 cup
• olive oil2 tbsp
• yellow onion, finely diced1
• garlic, minced3 cloves
• tomato paste2 tbsp
• cooked rice1 cup
• parsley, chopped1/2 cup
• dill, chopped2 tbsp
• lemon zest1 tsp
• vegetable broth2 cups
• salt and black pepperto taste

Method

1. 1Heat the oven to 400°F and lightly oil a baking dish.
2. 2Slice the tops off the peppers, remove the seeds, and set them upright in the dish.
3. 3Cook the lentils in the broth until just tender, about 18 minutes, then drain well.
4. 4Sauté onion in olive oil until soft, add garlic and tomato paste, and cook for 1 minute.
5. 5Stir the lentils with rice, herbs, lemon zest, salt, and pepper, then spoon into the peppers.
6. 6Add 1/2 cup water to the dish, cover with foil, and bake for 30 minutes. Uncover and bake 10 minutes more until the peppers are softened and the tops lightly browned.

Tips

• Drain the lentils well so the filling stays fluffy, not wet.
• If the peppers wobble, trim a tiny slice from the bottoms so they stand securely.
• A spoon of yogurt on the side gives a cool contrast to the warm filling.

Nutrition