Lentil Bulgur Stuffed Peppers

Ingredients

• 4 Each red bell peppers - 4 (large peppers), large peppers; halved and seeded for stuffing
• 0.75 Cup green lentils - 3/4 cup (dry), dry lentils, rinsed before cooking
• 0.5 Cup bulgur wheat - 1/2 cup (dry), dry bulgur hydrated in tomato mixture
• 1 Can canned crushed tomatoes - 1 can (15 ounces)
• 2.5 Cup water - 2 1/2 cups (divided), divided: 2 cups for lentils and 1/2 cup for tomato-bulgur mixture
• 3 Tablespoon extra-virgin olive oil - 3 tablespoons, divided: 1 tablespoon for peppers and 2 tablespoons for skillet
• 1 Count yellow onion - 1 medium (about 1 cup diced), 1 medium onion yields about 1 cup diced
• 3 Count garlic - 3 cloves (about 1 tablespoon minced), 3 cloves yield about 1 tablespoon minced
• 1 Teaspoon ground cumin - 1 teaspoon
• 1.5 Teaspoon kosher salt - 1 1/2 teaspoons, divided across lentils, peppers, aromatics, and filling
• 0.5 Cup walnuts - 1/2 cup (chopped), chopped
• 1 Cup flat-leaf parsley - 1 cup (chopped), chopped

Instructions

1. Prep vegetables, nuts, herbs, and lentils

   1. 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.

2. Cook the lentils

   2. 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.

3. Par-bake the peppers

   3. 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.

4. Sauté aromatics

   4. 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.

5. Hydrate the bulgur in tomato sauce

   5. 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*.

6. Finish the filling and stuff peppers

   6. 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*.

7. Bake the stuffed peppers

   7. 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*.

8. Rest and serve

   8. 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*.