Rye Free Classic Lentil Stuffed Peppers

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

¾ cup green or brown lentils, rinsed
1 ½ cups water
4 large bell peppers (any color), halved lengthwise and seeded
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, with juices
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
¾ tsp salt, plus more to taste
¼ tsp black pepper
½ cup vegetable broth
½ cup shredded mozzarella cheese

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Combine the rinsed lentils and 1 1/2 cups water in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–22 minutes, until the lentils are tender but still hold their shape. Drain any excess water and set aside.
2
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Drizzle lightly with olive oil and season with a pinch of salt.

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