Roasted Peppers Stuffed with Cauliflower Rice, Lentils, and Pistachio with Smoky Tomato Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the red pepper halves on a tray, brush them with 1 tablespoon olive oil, and sprinkle with a pinch of salt and pepper. Roast for 15 minutes so they begin to soften.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the yellow onion and cook for 4 to 5 minutes until translucent. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the cauliflower rice, cooked lentils, 1 teaspoon smoked paprika, ground cumin, dried oregano, half of the salt, and the black pepper. Cook for 5 to 6 minutes, stirring, until the cauliflower is tender and the mixture is nearly dry.

4. 4

   Remove the skillet from the heat and add the pistachios, fresh parsley, fresh mint, and lemon zest. Mix well to combine the filling.

5. 5

   In a small saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, the remaining 1 teaspoon smoked paprika, vegetable broth, and red wine vinegar. Cook for 8 to 10 minutes until slightly thickened. Adjust with the rest of the salt and, if needed, more pepper.

6. 6

   Remove the peppers from the oven and fill each half with the cauliflower rice and lentil mixture, pressing gently so it fits well. Spoon some of the smoky tomato sauce onto the bottom of the baking dish and place the peppers back on top.

7. 7

   Bake the stuffed peppers at 200°C / 400°F for 18 to 20 minutes, until very tender and the filling is hot in the center.

8. 8

   Serve the peppers hot with the remaining smoky tomato sauce spooned over the top or on the side.