Lentil Stuffed Peppers
2 large bell peppers
1/2 cup black Beluga lentils
2 tablespoons olive oil, plus extra for drizzling
1 leek, quartered, sliced and washed
3 cloves garlic, minced
2 medium yellow squash, finely diced
1 cup grape tomatoes, halved
Freshly ground black pepper
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon marjoram
1/2 teaspoon paprika
1/4 teaspoon balsamic vinegar
1 cup crumbled/grated cheese, such as feta, Gorgonzola, mozzarella
Fresh parsley, chopped, for garnish
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. Place the peppers in the boiling water, and let it cook for about 5 minutes. 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. Drain and set aside.
Preheat the oven to 350 degrees.
Heat the olive oil in a deep sided sauté pan over medium heat. Add the leeks and the garlic, and cook until the leeks begin to wilt. 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.
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. Bake for about 15 minutes, or until the cheese is melted and the peppers are tender. Garnish with parsley and serve.