Mediterranean Stuffed Bell Peppers With Lentil-Tomato Filling Recipe

About this recipe

Sweet bell peppers stuffed with a hearty lentil and tomato filling, baked to perfection. A wholesome, flavorful dinner option.

Ingredients

• - Oregano 100g
• - Thyme Bunched Herb
• - Schwartz Flat Leaf Parsley
• 1 piece Yellow Bell Pepper
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 1 L Olive Oil – Organic
• 500 G Fresh Vine Tomato 500g
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. Preheat your oven to 190°C (375°F) and grease a baking dish lightly with olive oil.
2. 2. Cut the tops off the bell peppers and remove seeds and membranes inside, then set them aside.
3. 3. Rinse the red lentils thoroughly and cook them in a pot with 2 cups of water for about 15 minutes until tender.
4. 4. Finely chop the tomatoes and sauté them in a pan with olive oil over medium heat for 5-7 minutes until softened.
5. 5. Add cooked lentils to the sautéed tomatoes, stirring well to combine and create a thick filling.
6. 6. Season the lentil-tomato mixture with oregano, thyme, salt, and black pepper, adjusting to taste.
7. 7. Stuff the prepared bell peppers tightly with the lentil-tomato filling, pressing gently to pack the mixture.
8. 8. Place the stuffed peppers in the greased baking dish, ensuring they are upright and stable.
9. 9. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
10. 10. Remove the foil and bake for an additional 5 minutes to lightly brown the tops of the peppers.
11. 11. Garnish with freshly chopped parsley before serving warm.