Lentil Bulgur Stuffed Peppers

Heat the oven to 400°F. Halve and seed the peppers, place them cut side up in the baking dish, then dice the onion, mince the garlic, chop the walnuts and parsley, and rinse the lentils.

In the saucepan, combine lentils, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, and cook 18 to 22 minutes, until the lentils are tender but intact; drain well.

While the lentils cook, brush the pepper halves with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Bake the peppers 10 minutes to start softening, then keep the oven on.

Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Cook the onion with 1/2 teaspoon salt for 5 to 6 minutes, until softened, then stir in the garlic and cumin for 30 seconds, until fragrant.

Add the crushed tomatoes and remaining 1/2 cup water to the skillet and bring to a simmer. Stir in the bulgur, cover, remove from the heat, and let stand 10 minutes, until the bulgur is plump and tender.

Fold the cooked lentils, walnuts, parsley, and remaining 1/4 teaspoon salt into the tomato-bulgur mixture. Spoon the filling into the pepper halves, mounding it generously.

Cover the dish tightly with foil and bake 25 minutes. Uncover and bake 10 minutes more, until the peppers are tender and the filling is hot throughout.

Let the peppers rest 5 minutes. Arrange them on a platter mezze-style, spoon pan juices over the top, and serve family-style as the main supper.