Lentil and Feta Stuffed Bell Peppers

Ingredients

• 4 bell peppers
• 1 cup brown or green lentils
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 cloves garlic
• 14½ oz diced tomatoes
• 1 tsp dried oregano
• ¼ cup fresh parsley
• 4 oz feta cheese
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 375°F (190°C). Halve the bell peppers lengthwise and remove seeds and membranes. Place cut-side up in a baking dish.
2. Rinse lentils. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid.
3. While lentils cook, heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
4. Stir in diced tomatoes (undrained) and dried oregano. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
5. Combine the cooked lentils, tomato mixture, chopped fresh parsley, salt, and pepper in a large bowl. Gently fold in crumbled feta cheese.
6. Spoon the lentil and feta mixture evenly into the bell pepper halves. Add a splash of water to the bottom of the baking dish to prevent sticking.
7. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. Serve warm.