- 4 bell peppers
- Salt and freshly ground pepper
- 2 Tbsp olive oil, divided
- 2 cloves garlic, minced
- 8 oz ground chicken or turkey
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 2 Tbsp tomato paste, divided
- 2 cups low sodium chicken broth, divided
- 1 cup cooked brown rice
- 2/3 cup cooked brown lentils
- 1 Tbsp chopped fresh flat-leaf parsley
Preheat oven to 400°.
Cut tops off each pepper, reserve them and hollow out insides of peppers, removing any seeds and membranes. Sprinkle with salt and pepper and set aside.
In a large nonstick frying pan over medium heat, warm 1 tablespoon oil. Add onions and garlic and cook until softened, about 3 minutes. Add chicken, oregano, cinnamon and cumin and continue to cook until no longer raw, about 5 minutes. Stir in 1 tablespoon tomato paste, coating meat. Add 1/2 cup broth, rice and lentils and stir to combine. Remove from heat, cover and set aside until liquid is absorbed and mixture has cooled slightly. Season with salt and pepper.
Place bell peppers in an 8″x8″ baking dish. Divide filling among peppers. In a small bowl, whisk remaining 1 1/2 cups broth with remaining 1 tablespoon tomato paste and 1 tablespoon olive oil. Pour into dish around peppers. Cover tightly with aluminum foil and bake until peppers are tender and the rice and lentils are cooked through, about 35-45 minutes.
Season with salt and pepper. Serve braising liquid with stuffed peppers.