1/3 cup (75 mL) olive oil, divided
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
1 cup (250 mL) reduced-sodium vegetable broth
1 can (796 mL) diced tomatoes, divided
1 bay leaf
1/2 tsp (2 mL) each salt and pepper
Pinch ground cinnamon
1 cup (250 mL) dried lentils, rinsed
1 pkg (250 g) Tilda® Ready to Heat – Coconut Rice
1/4 cup (60 mL) finely sliced fresh basil, divided
1/4 cup (60 mL) finely chopped fresh parsley
4 yellow peppers, tops removed and seeded
1/2 cup bread crumbs
1. Heat half of the oil in saucepan set over medium heat; cook onion, garlic and oregano for 3 to 5 minutes or until softened. Stir in broth, half of the tomatoes, bay leaf, salt, pepper and cinnamon; bring to boil. Stir in lentils; reduce heat to medium-low. Cook for 25 to 30 minutes or until lentils are tender. Remove bay leaf. Stir in Tilda® Ready to Heat – Coconut Rice, half of the basil, and parsley.
2. Meanwhile, preheat oven to 400˚F (200˚C). Grease 13- x 9-inch (33 x 23 cm) baking dish and spread remaining tomatoes in bottom of dish. Divide lentil mixture among peppers. Transfer stuffed peppers to baking dish, standing upright. Stir together bread crumbs and remaining oil; sprinkle evenly on top of peppers. Cover with foil.
3. Bake for 30 minutes; remove foil. Bake for 12 to 15 minutes or until peppers are tender, filling is bubbling and bread crumbs are golden brown. Sprinkle with remaining basil.
Make these stuffed peppers for dinner and take the leftovers to work or freeze the batch in individual portions for a grab-and-go lunch or easy-to-reheat dinner.
French or brown lentils work nicely in this recipe.