Stuffed Bell Peppers with Lentils & Rice

Ingredients

• 4 large Bell Pepper
• ¾ cup Dry Green Lentils
• ½ cup White Rice
• 1 can (14.5 oz) Diced Tomatoes
• 1 small Yellow Onion
• 3 cloves Garlic
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Italian Seasoning
• 1 ½ cups Vegetable Broth
• 1 tbsp Olive Oil
• 2 tbsp Fresh Parsley

Instructions

1. Preheat oven to 375 degrees F. Place the hollowed bell peppers upright in a baking dish.
2. Heat olive oil in a pot over medium heat. Saute onion for 4 minutes, then add garlic, cumin, smoked paprika, and Italian seasoning. Stir for 30 seconds.
3. Add lentils, rice, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 18-20 minutes until lentils are tender and liquid is absorbed.
4. Season the filling with salt and pepper. Spoon it into each bell pepper, packing gently.
5. Cover the baking dish with foil and bake 20 minutes. Remove foil and bake 5 more minutes.
6. Garnish with fresh parsley and serve.