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 mozzarella cheese, and grate some fresh parmesan or pecorino romano on there if you'd like. Place the peppers in the oven and broil until the cheese starts to melt and turns a nice light golden color (approx. 3-5 minutes, but