Lentil and Rice Stuffed Bell Peppers

Ingredients

• 4 bell peppers
• ¾ cup brown lentils
• ½ cup long-grain rice
• 2 cup vegetable broth
• 1 medium onion
• 2 clove garlic
• 14½ oz canned diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¾ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)
• ½ cup shredded mozzarella cheese (optional)

Steps

1. Preheat oven to 375°F (190°C). Halve the bell peppers lengthwise, remove seeds and membranes, and place cut-side up in a baking dish.
2. Rinse lentils and rice. In a medium pot, combine lentils, rice, and 1.5 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until liquids are mostly absorbed and grains are tender.
3. While lentils and rice cook, finely chop the onion and mince the garlic. Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 5 minutes, then add garlic and cook for 1 minute more.
4. Stir in diced tomatoes, tomato paste, oregano, thyme, salt, and pepper into the skillet. Bring to a simmer, then remove from heat. Combine this mixture with the cooked lentils and rice.
5. Spoon the lentil and rice filling evenly into the bell pepper halves. Pour the remaining 0.5 cup of vegetable broth into the bottom of the baking dish.
6. Cover the baking dish with foil and bake for 30 minutes. Remove foil, sprinkle with mozzarella cheese if using, and bake uncovered for another 15-20 minutes, or until peppers are tender and cheese is melted and bubbly.
7. Garnish with fresh parsley if desired before serving.