Lentil Stuffed Peppers
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 365
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 53
- Dietary Fiber
- 11
- Sugar
- 9
- Protein
- 15
- Cholesterol
- 25
- Sodium
- 800
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
1 lemon
2 tablespoons extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, minced
1 teaspoon dried oregano
Kosher salt
1 cup basmati rice
6 multi-colored bell peppers
One 15.5-ounce can brown lentils, rinsed and drained
One 14.5-ounce can diced tomatoes, drained
1/4 cup chopped fresh parsley
1 1/4 cups crumbled feta (about 6 ounces)
Freshly ground black pepper
Flaky salt
Directions
- Preheat the oven to 400 degrees F.
- Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
- Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
- Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
- Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
- Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.