1 pkg (250 g) Tilda® Ready to Heat – Coconut Rice
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
1/4 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.
Tips:
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.
