Lentil Stuffed Bell Peppers with Cumin

Ingredients

• 4 large bell peppers, tops cut off and seeded
• 1 cup dried brown lentils, rinsed
• 2 1/2 cups vegetable broth
• 1/2 cup long-grain white rice, uncooked
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 cup canned diced tomatoes, with juices
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lemon juice

Method

1. 1

   Combine the rinsed lentils and vegetable broth in a 6-quart saucepan. Bring to a boil, then reduce heat and simmer uncovered until lentils are just tender, about 20 minutes.

   20:00 · Simmer lentils
2. 2

   Stir the rice into the lentils, cover, and continue simmering until the rice and lentils are fully tender and most of the liquid is absorbed, about 15 minutes.

   15:00 · Simmer rice and lentils
3. 3

   While the lentils cook, preheat the oven to 375°F. Arrange the hollowed-out bell peppers cut-side up in a 9x13-inch baking dish.

4. 4

   Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Cook onion
5. 5

   Add the garlic, cumin, smoked paprika, and coriander to the skillet and cook, stirring constantly, until fragrant, about 1 minute.

   1:00 · Toast spices
6. 6

   Stir in the diced tomatoes with their juices and simmer for 5 minutes to meld the flavors.

   5:00 · Simmer tomato mixture
7. 7

   Fold the cooked lentils and rice into the tomato mixture. Season with salt and black pepper and stir until evenly combined.

8. 8

   Spoon the lentil mixture into the hollowed bell peppers, packing gently and mounding slightly on top.

9. 9

   Pour 1/2 cup water into the bottom of the baking dish, cover tightly with foil, and bake until the peppers are tender, about 30 minutes.

   30:00 · Bake covered
10. 10

    Remove the foil, sprinkle the shredded cheese over each pepper, and bake uncovered until the cheese is melted, about 10 minutes.

    10:00 · Bake uncovered
11. 11

    Drizzle the peppers with lemon juice and scatter with chopped cilantro just before serving.