Lentil-Stuffed Peppers with Roasted Potatoes

Bell peppers packed with herbed lentil‑rice filling and served with rosemary‑garlic roasted potatoes.

Ingredients

• 4 bell peppers
• 1/2 cup lentils
• 1/2 cup rice
• 1 onion, 2 cloves garlic
• 1 tomato, 2 tbsp tomato paste
• 1 tsp oregano, 1/4 cup parsley
• 4 tbsp olive oil
• 4 potatoes (wedges)
• 2 garlic cloves, 1 tsp rosemary
• Salt & pepper

Instructions

1. PREP AHEAD
2. - Heat oven to 400 °F; quarter baby potatoes, toss oil, salt.
3. - Halve bell peppers; remove seeds.
4. - Cook ¾ c lentils with bay leaf 20 min; drain.
5. - Sauté onion, garlic, diced tomato 5 min; stir lentils, thyme.
6. COOKING STEPS
7. 1. Roast potatoes on sheet pan 30 min, turning midway.
8. 2. Spoon lentil filling into pepper halves; set in baking dish with splash water. Cover with foil; bake 25 min.
9. 3. Uncover, sprinkle peppers with breadcrumbs & olive oil; bake 10 min until tops brown.
10. 4. Plate stuffed peppers with crispy potatoes; garnish parsley.
11. (Active time ≈ 25 min | Total ≈ 55 min)

Nutrition Facts