Cheesy Lentil Stuffed Peppers

Step by step

Method

1. 01

   Preheat the oven to 190°C (375°F).

2. 02

   Rinse the lentils. In a medium pot, combine lentils and vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 20 minutes until tender.

3. 03

   In a skillet, heat 15g of olive oil over medium heat. Add chopped onion and garlic, sautéing for 5 minutes until soft.

4. 04

   Add diced tomatoes, ground cumin, dried oregano, salt, and black pepper to the skillet. Cook for another 3 minutes.

5. 05

   Stir the cooked lentils into the onion and tomato mixture, then stir in half of the shredded cheddar cheese.

6. 06

   Brush the halved bell peppers with the remaining olive oil and place them cut-side up in a baking dish.

7. 07

   Spoon the lentil and cheese mixture evenly into each bell pepper half.

8. 08

   Top with the remaining cheddar cheese, cover the dish loosely with foil, and bake for 25 minutes.

9. 09

   Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbling and the peppers are tender.