Ingredients:

  • 6 large bell peppers
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 cup brown rice
  • 1 3/4 cups vegetable broth
  • 1 cup dry green lentils
  • 2 cups vegetable broth
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 medium zucchini
  • 1 medium yellow onion
  • 6 cloves garlic
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 bay leaves

Instructions:

  1. Prepare the peppers. Slice the tops off your bell peppers and remove the seeds and membranes. Drizzle the inside of each pepper with a touch of olive oil and a pinch of salt. Set them upright in a 9x13 inch baking dish.
  2. Cook the rice. In a large pot, combine the rinsed brown rice, 1 3/4 cups broth, half of the cumin, paprika, and garlic powder, and one bay leaf. Bring to a boil, then reduce to a simmer, covered, for 40–45 minutes.
  3. Simmer the lentils. In a separate pot, combine the rinsed lentils, 2 cups of broth, and the remaining spices. Simmer until tender and the liquid is absorbed, then fluff with a fork.
  4. Sauté the vegetables. Heat olive oil in a pan over medium heat. Add the diced onion and zucchini. Cook until onions are translucent and zucchini edges are golden brown.
  5. Add flavor concentrates. Stir in the minced garlic and tomato paste. Cook for 2 more minutes until the paste turns a deep mahogany color.
  6. Mix the filling. In a large mixing bowl, fold together the cooked rice, cooked lentils, sautéed aromatic mixture, and the undrained diced tomatoes.
  7. Fill the peppers. Spoon the filling into the prepared bell peppers, pressing down gently with a spoon to pack them.
  8. Bake the dish. Bake at 190°C (375°F) for 40 minutes until the peppers are tender and slightly charred on top.