Spiced Lentil and Feta Stuffed Peppers

Instructions

1. 1

   Preheat oven to 375°F (190°C). Halve the bell peppers lengthwise and remove seeds and membranes.

2. 2

   Rinse the red lentils thoroughly. In a large pot, combine rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until tender.

   ~15 min
3. 3

   While lentils cook, finely chop the onion and mince the garlic.

   ~5 min
4. 4

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

   ~7 min
5. 5

   Once lentils are cooked, drain any excess liquid. Add the sautéed onion and garlic mixture to the lentils. Stir in cumin, coriander, cinnamon, salt, and black pepper.

   ~2 min
6. 6

   Crumble the feta cheese and gently fold it into the lentil mixture. Mix well.

   ~1 min
7. 7

   Place the halved bell peppers in a baking dish. Spoon the lentil and feta filling evenly into each pepper half.

   ~5 min
8. 8

   Drizzle the remaining 1 tablespoon of olive oil over the stuffed peppers. Cover the baking dish with aluminum foil.

   ~1 min
9. 9

   Bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until peppers are tender and lightly browned.

   ~45 min