Stuffed Bell Peppers with Lentils and Feta Cheese
- 4 servings
- 2 large bell peppers (any color), about 400g (14 oz)
- 2 large onions, chopped, about 500g (1.1 lb)
- 250g (1 cup) dried lentils
- 475ml (2 cups) water, divided into 250ml (1 cup) water and 225ml (1 cup) vegetable broth
- 225g (1 cup or 8 oz) crumbled feta cheese
- 250g (1 cup or 8.8 oz) crushed tomatoes (14.5 oz can)
- 4 cloves garlic, minced, about 12g (0.4 oz)
- 4 tbsp (60ml) olive oil
- 2 tsp (10g) dried herbs, consisting of 1 tsp dried oregano and 1 tsp dried thyme
- 2 tsp (8g) sugar
- Salt and pepper, to taste
1. Preheat your oven to 200°C (400°F).
2. Sauté chopped onion and minced garlic in olive oil over medium heat until they're softened, this should take around 5-7 minutes.
3. In a separate pot, combine lentils, vegetable broth, and water. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 15-20 minutes, or until the lentils are tender.
4. Add crushed tomatoes, thyme, oregano, salt, pepper, and sugar to the lentil pot. Stir everything well to combine.
5. Cut the bell peppers in half and remove their seeds and membranes. Stuff each pepper with the lentil mixture and top with crumbled feta cheese.
6. Arrange the stuffed peppers in a baking dish and cover them with aluminum foil. Bake for 20-25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender.
7. Serve the peppers warm with a side salad or your choice of accompaniments.
- oven
- large pot
- cutting board
- knife
- vegetable peeler
- can opener
- measuring cups
- wooden spoon
- baking dish
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