Stuffed Peppers with Lentils, Tomatoes and Feta

Bell peppers are filled with spiced beluga lentils, a little ground beef, tomatoes and feta and baked in the oven. The dish is mostly vegetarian, with the beef serving only as a small addition.

By yumbelo · 2 servings · 55 minutes

Ingredients

• 2 pc red bell peppers
• 100 g beluga lentils (raw)
• 300 ml water
• 1 pc onion
• 1 pc garlic clove
• 80 g ground beef
• 1 can peeled tomatoes (400 g)
• 80 g feta
• 1 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp ground cumin
• 1 bunch parsley
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat. Rinse the beluga lentils in a sieve and bring them to a boil with the water in a pot. Then simmer over low heat for about 20 minutes until they are al dente, and drain.
2. Halve the bell peppers, remove the seeds and place the halves cut side up in a baking dish.
3. Finely dice the onion and garlic. Heat the olive oil in a pan, sweat the onion until translucent, and sweat the garlic briefly as well.
4. Add the ground beef and brown it until crumbly. Stir in the sweet paprika powder and cumin, and season with salt and pepper.
5. Add half of the canned tomatoes and let them reduce for about 5 minutes. Fold in the lentils and taste the filling.
6. Divide the filling among the pepper halves. Crumble the feta and sprinkle it over the top.
7. Cover the dish with aluminum foil and bake the peppers in the oven for about 25 minutes. Then remove the foil and bake for another 10 minutes, until the feta takes on a little color.
8. Wash the parsley, pick off the leaves and chop them coarsely. Briefly warm the remaining tomatoes in the pan, pour them into the dish as a sauce, and sprinkle the stuffed peppers with parsley.