Syrian Lentil and Tomato Stuffed Peppers
This Syrian-inspired dish brings a burst of Mediterranean flavors to your table. Bell peppers, filled with a savory mixture of lentils, tomatoes, and aromatic spices, make for a hearty and nutritious meal that is as pleasing to the eye as it is to the palate.
Equipment
- Medium saucepan
- Large skillet
- Knife
- Cutting board
- Baking dish
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 4 large bell peppers, assorted colors about 2 lbs or 900g
- 1 cup brown lentils 7 oz or 200g
- 2 cups vegetable broth 16 fl oz or 473ml
- 1 medium onion, finely chopped about 5 oz or 140g
- 3 cloves garlic, minced
- 1 cup diced tomatoes, canned 8 oz or 225g
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper optional
- 2 tbsp olive oil 1 fl oz or 30ml
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the lentils under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil, add the lentils, reduce heat to low, cover, and simmer for about 20 minutes or until lentils are tender.
- While the lentils are cooking, prepare the peppers by slicing off the tops and removing the seeds and membranes. Chop the tops and set aside to use in the filling.
- Heat the olive oil in a large skillet over medium heat. Sauté the chopped onion and bell pepper tops until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
- Stir in the diced tomatoes, cumin, paprika, cinnamon, and cayenne pepper. Cook for 5 minutes, allowing the flavors to meld.
- Once the lentils are cooked, drain any excess liquid, and add them to the skillet. Stir the mixture well and season with salt and black pepper.
- Fill each bell pepper with the lentil mixture, packing it lightly to fit as much as possible.
- Place the stuffed peppers upright in a baking dish and cover loosely with foil.
- Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven, garnish with fresh parsley, and serve hot.
Notes
Feel free to incorporate other vegetables into the lentil mixture, such as chopped carrots or spinach, for additional nutrients and flavors.
Brown rice or quinoa can be added to the lentil mix for a heartier stuffing.
These peppers can be prepared ahead of time and refrigerated, then baked when ready to serve, adding a few extra minutes to the cooking time if starting from cold.