MEDITERRANEAN STUFFED PEPPERS

MEDITERRANEAN STUFFED PEPPERS image

Yield Makes 4 servings.

Number Of Ingredients 22

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4 large bell peppers, halved lengthwise and seeded
Stuffing:
2 cups cooked white rice
2 tablespoons pine nuts, toasted
2 green onions, chopped
¼ cup chopped fresh flat-leaf parsley, divided
2 tablespoons chopped fresh dill
1 cup grated zucchini
1 cup thinly sliced baby spinach
1 tablespoon olive oil
Juice of 1 lemon
1 teaspoon salt
Freshly ground black pepper to taste
3 cups fresh green beans, trimmed
½ cup tomato juice
Sauce:
1 ½ cups cooked lentils
1 14 oz. can fire-roasted diced tomatoes (such as Muir Glen)
½ cup vegetable broth
1 teaspoon dried oregano
1/4 teasoon salt
½ cup crumbled feta cheese

Steps:

Preheat oven to 375 degrees. Place peppers cut side down in a single layer in a large casserole dish or roasting pan coated with cooking spray. Roast for 25-30 minutes until soft and starting to brown. Meanwhile, set aside 2 tablespoons of chopped parsley and then combine stuffing ingredients (rice through black pepper) in a large bowl. Mix well. When peppers are done, remove from casserole and set aside to cool. Reduce oven temperature to 350 degrees. Place green beans in bottom of roasting pan or casserole dish in a single layer. Pour tomato juice over beans. Divide stuffing mixture evenly among the roasted pepper halves and place on top of the green beans in pan. Cover the pan with foil and bake at 350 degrees for 35-45 minutes, until green beans are soft. Meanwhile, place lentils, canned tomatoes, vegetable broth, oregano, and salt in a medium saucepan. Bring to a boil on high heat then turn heat to low and simmer sauce until slightly reduced, 15-20 minutes. Cover and keep warm until peppers are done. Place two pepper halves on each of four plates surrounded by the cooked green beans from the bottom of the pan. Ladle about ½ C. of the lentil sauce over the peppers. Top each serving with two tablespoons of crumbled feta and the reserved chopped parsley.