Recipe Share: Stuffed Bell Peppers
3 bell peppers, cut in half, seeds and ribs removed
1 Tbsp olive oil
3-4 cloves of garlic, minced
1/2 cup minced onion
1 cup roughly chopped mushrooms
1 lb tomatoes, diced
1 tsp kosher salt
1 tsp cracked black pepper
2 cups cooked lentils
1 cup cooked brown rice
1 cup roughly chopped black olives
2 cups tomato sauce
2 cups shredded mozzarella, divided
Basil, chopped, for garnish
Optional: 1/4 cup grated parmesan or pecorino romano
Cook the rice according to package instructions. If using dry lentils, also cook them now, according to package instructions. Optional: use vegetable broth instead of water to add flavor!
Pre-heat oven to 425 F. Place your halved and de-seeded peppers on a baking tray face down.
Place the peppers in the oven and roast them for 15-20 minutes or until they start to blister. Remove and set aside to cool.
In a large skillet, heat oil over medium heat. Add the garlic and onions, and sauté until the garlic is fragrant and the onions are translucent (about 5 minutes). Stir often. Add the mushrooms and tomatoes; season with salt and pepper, and sauté until the mushrooms soften (about 5 more minutes).
Finally, add the lentils, rice, black olives, tomatoes, and 1 cup of shredded mozzarella cheese. Stir well, turn heat to low and simmer for about 5 minutes.
Set your broiler to high.
Remove the skillet from the heat and, with a large spoon, ladle the rice/tomato stuffing into the open roasted peppers. Stuff them to the brim!
Sprinkle each pepper with the remaining mozza