Stuffed Bell Peppers with Lentils, Rice & Mediterranean Herbs

A recipe to share, made with simple ingredients and the pleasure of cooking.

Serves 4 · Total time: approximately 65 minutes

Ingredients

• 4 large bell peppers
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup cooked brown lentils
• 1 cup cooked rice
• 1 cup crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tbsp chopped parsley
• Salt and pepper
• 1/2 cup water

Method

1. Heat oven to 190°C / 375°F. Halve and seed the peppers.
2. Soften onion in oil for 5 minutes, add garlic and stir 1 minute.
3. Combine lentils, rice, tomatoes, herbs and seasoning with the onion.
4. Fill pepper halves, place in a baking dish, add water to the dish, cover and bake 30 minutes.
5. Uncover and bake 10–15 minutes more until peppers are tender.

Simple, generous cooking, made with care.