| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 lemon
- 2 tablespoons extra-virgin olive oil, plus additional for drizzling
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Kosher salt
- 1 cup basmati rice
- 6 multi-colored bell peppers
- One 15.5-ounce can brown lentils, rinsed and drained
- One 14.5-ounce can diced tomatoes, drained
- 1/4 cup chopped fresh parsley
- 1 1/4 cups crumbled feta (about 6 ounces)
- Freshly ground black pepper
- Flaky salt
Instructions
- Preheat the oven to 400 degrees F.
- Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
- Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
- Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
- Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
- Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 365 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 11 g |
| Sugar | 9 g |
| Protein | 15 g |
| Cholesterol | 25 mg |
| Sodium | 800 mg |
Reviews
not sure why I had so much left over as my peppers were definitely large. I did add a bit more seasoning. I seasoned my water for the rice with better than bullion and cooked my lentils from dried cooked 1 cup dried lentils and had some left over meaning 1/4 small frozenbag of spiniach and 1/4 small frozen bag mushrooms that I cooked with onion and then added it to the mixture. it was really great and stuffing now left over for more!!!
Made this tonight. It was pretty good. But, I did roast my peppers first then added the filling and baked again. I also added shallots and garlic powder. You will definitely have to add more seasonings than Katie suggested. I will make again.
After reading reviews I did tweak the recipe a bit. I added some sautéed onion, cumin, and red pepper flakes. I will make it again.
Made this tonight keeping in mind other reviews. I used brown basmati rice and added cumin and some Better Than Bouillon to the rice. I also added red pepper flakes and a little Tabasco (I wanted to use Rotel tomatoes but didn’t have any in stock). I couldn’t find the canned lentils so used 2 packets of microwave lentils similar to the microwave rice packets. It was really good! I’d make again.
Delicious. I made the recipe as it’s written and then the next time used cauliflower rice instead of ordinary rice. It was even faster as I use frozen cauliflower rice that was thawed. Just cooked the garlic and herbs, then added all the other ingredients (except the water) and stuffed the peppers.
Easy and delish !! I used the liquid from the strained tomatoes as part of the water and added a Tbl of cumin and some Epicure 3-onion mix.
I, like other reviewers, added tomato sauce to mine for extra flavor. Otherwise, did the recipe as written and really enjoyed it. A great meatless dinner.
Made these tonight. I did make my lentils from dried because I cannot find canned lentils in my area. However, I season them. I also added cumin because like the smokiness to the rice but instead of water added veggie broth, because I wanted to keep it, vegetarian for my one grandson that is. They were delicious. For those that said they were bland then you did not season properly. I’ve been cooking for many years and I know to season according to my taste and not just according to a recipe. I will definitely make this again and my nonvegetarians ate everything up.
Not Flavor in this recipe. I added a ton of spices and unlike a lot of your recipes I did not coat it in olive oil to cover up the lack of flavor. This is just NOT good the way it was made
I love these. This is something I make regularly after seeing Katie make it on The Kitchen. Please keep bringing recipes like this!!!