Ingredients
Equipment
Method
Prep the Peppers & Oven
- Preheat your oven to 375°F (190°C). Lightly grease the bottom of a large baking dish with one tablespoon of olive oil. Slice the tops off each bell pepper and carefully remove the core and seeds. Arrange the prepared peppers upright in the greased baking dish. You may need multiple dishes to accommodate all the peppers.
Sauté Aromatics & Spinach
- Warm the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the baby spinach in batches, covering the skillet with a lid between additions to help it wilt down. Stir occasionally until all spinach is wilted and most of the moisture has evaporated.
Incorporate Tomatoes
- Thoroughly drain the canned fire-roasted tomatoes. Add the drained tomatoes to the skillet with the wilted spinach mixture. Stir everything together and remove the skillet from the heat.
Combine the Filling
- In a large bowl, combine the cooked lentils and quinoa. Add the fresh dill, parsley, dried oregano, lemon juice, and salt and pepper to taste. Add the sautéed vegetable and tomato mixture from the skillet. Stir well to combine.
Add Feta & Mix
- Gently fold in the feta cheese until evenly distributed throughout the filling. Taste and adjust seasonings if necessary – you might want more herbs, lemon, salt, or pepper.
Stuff & Bake
- Carefully spoon the filling mixture into each prepared bell pepper half, packing it gently. Cover the baking dish tightly with aluminum foil.
Bake the Peppers
- Place the covered dish in the preheated oven and bake for 30 minutes. The peppers should be tender, and the filling heated through.
Rest & Serve
- Carefully remove the foil. Let the stuffed peppers cool for 5-10 minutes before serving. Garnish with extra fresh herbs or a sprinkle of feta cheese if desired.
Notes
This recipe offers a flavorful and healthy Mediterranean-inspired meal. For best results, use large bell peppers and ensure all ingredients are well-drained and seasoned properly. This dish is perfect as a main course and can be complemented by a light salad or a dollop of tzatziki sauce.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.