Stuffed Bell Peppers with Lentils, Brown Rice, and Feta

Instructions

Prepare the peppers

1. Preheat the oven to 375°F.
2. Lightly brush the outside of the peppers with olive oil.
3. Stand them upright in a baking dish and set aside.

Cook the filling

1. In a skillet over medium heat, add olive oil.
2. Sauté the onion for 3 to 4 minutes, until softened.
3. Add the garlic and cook 30 seconds, until fragrant.
4. Stir in the lentils, brown rice, tomatoes, oregano, paprika, pepper, and salt (if using).
5. Cook 3 to 5 minutes, until heated through.
6. Remove from the heat and fold in the feta and parsley.

Stuff and bake

1. Spoon the filling evenly into each pepper.
2. Add 2 to 3 tbsp water to the bottom of the baking dish to create light steam.
3. Cover loosely with foil and bake for 30 minutes.
4. Remove the foil and bake another 10 minutes, until the peppers are tender.

Serve

1. Let cool for 5 minutes, and garnish with extra parsley if you like.