Ingredients:

  • 6 large bell peppers, any color (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 cup cooked brown rice (185g)
  • 1 cup cooked quinoa (170g)
  • 8 oz mushrooms, finely diced (225g)
  • 1 cup cooked lentils, drained (170g)
  • 1 medium onion, diced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1 cup shredded mozzarella or feta cheese (115g)
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Slice the tops off the peppers and remove the seeds and membranes.
  2. Bring a large pot of salted water to a boil and lower the peppers into the water for 3 minutes.
  3. Drain the peppers and stand them upright in a 9x13 inch baking dish, brushing the insides with olive oil.
  4. Heat oil in a skillet over medium-high heat. Add mushrooms and sauté until they are mahogany-colored and the moisture has evaporated.
  5. Stir in the diced onion and garlic, cooking until translucent.
  6. Fold in the cooked rice, quinoa, and lentils.
  7. Pour in the diced tomatoes (with juice) and stir in the paprika, oregano, and cumin.
  8. Remove from heat and stir in the fresh parsley.
  9. Preheat oven to 375°F (190°C).
  10. Spoon the filling generously into each par-boiled pepper, pressing down slightly, and top each with a handful of cheese.
  11. Bake for 25–30 minutes until the cheese is bubbling and golden brown and the peppers are tender.