Ingredients

  • 1/4 teaspoon balsamic vinegar
  • 2 large bell peppers
  • 1/2 cup black Beluga lentils
  • Freshly ground black pepper
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • Fresh parsley, chopped, for garnish
  • 3 cloves garlic, minced
  • 1 cup grape tomatoes, halved
  • 1 cup crumbled/grated cheese, such as feta, Gorgonzola, mozzarella
  • Kosher salt
  • 1 leek, quartered, sliced and washed
  • 1/2 teaspoon marjoram
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1/2 teaspoon paprika
  • 2 medium yellow squash, finely diced

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Bring a medium pot filled partially with water (about 3 inches deep) to a boil. Halve the bell peppers, removing the pith and the seeds.
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Step 2

  • Place the peppers in the boiling water, and let it cook for about 5 minutes.
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  • Length: 5 minutes

Step 3

  • Remove and drain cavity side down on a paper towel or kitchen towel.Cook the lentils in 1 1/2 cups water (for more flavor, use vegetable or chicken stock). Bring to a boil, then simmer for about 15 minutes.
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  • Length: 15 minutes

Step 4

  • Drain and set aside.Preheat the oven to 350 degrees.
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Step 5

  • Heat the olive oil in a deep sided sauté pan over medium heat.
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Step 6

  • Add the leeks and the garlic, and cook until the leeks begin to wilt.
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Step 7

  • Add the yellow squash and tomatoes, season to taste with salt and pepper, as well as the cumin, coriander, marjoram, and paprika. Cook for about 5 minutes, stirring occasionally. Adjust seasoning if necessary, then stir in the balsamic vinegar, cooked lentils and 3/4 cup of the cheese.
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  • Length: 5 minutes

Step 8

  • Place the peppers in an ovenproof dish and fill with the lentil stuffing. Top with remaining cheese and drizzle lightly with a tiny bit of olive oil.
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Step 9

  • Bake for about 15 minutes, or until the cheese is melted and the peppers are tender.
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  • Length: 15 minutes

Step 10

  • Garnish with parsley and serve.
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