Ingredients:

  • 4 large bell peppers (red, orange, or yellow)
  • 1 tbsp extra virgin olive oil
  • 1.5 cups cooked brown rice
  • 1 cup cooked green or brown lentils
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup chopped sundried tomatoes in oil
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Instructions:

  1. Slice the tops off 4 large bell peppers and remove the seeds and membranes. Note: Slice a tiny sliver off the bottom if they won't stand flat, but don't cut all the way through!
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion and cook 5 minutes until translucent and soft.
  3. Stir in 2 minced garlic cloves, 1 tbsp tomato paste, 1 tsp smoked paprika, and 1/2 tsp oregano. Cook 2 minutes until the paste turns dark red and smells fragrant.
  4. Fold in 1.5 cups cooked brown rice and 1 cup cooked lentils. Add 1/4 cup chopped sundried tomatoes.
  5. Stir in 0.25 tsp salt and 0.25 tsp pepper. Hear the sizzle as the rice grains lightly toast in the flavored oil.
  6. Remove from heat and fold in 1/4 cup chopped parsley and 1/2 cup crumbled feta.
  7. Spoon the mixture tightly into the peppers, pressing down slightly to ensure there are no air pockets.
  8. Place peppers in a baking dish with 1/4 cup water in the bottom. Cover with foil.
  9. Roast at 375°F for 20 minutes, then remove foil and bake 5 more minutes until the pepper skins are slightly puckered.
  10. Let them sit for 5 minutes before serving to allow the juices to settle.