Mujadara-Stuffed Bell Peppers with Herb Yogurt
INGREDIENTS
4 bell peppers, cut in half, membranes and seeds removed
1 cup green lentils, rinsed
1/4 cup quinoa, rinsed
1/4 cup basmati rice, rinsed
1 large clove of garlic, minced
steamed cauliflower, chopped (optional)
1 large yellow onion, thinly sliced
olive oil
1/4 cup currants, raisins, or chopped dates
salt and pepper
turmeric
cinnamon
cumin
whole milk greek yogurt
persian cucumber, thinly sliced or diced
cherry tomatoes, diced
scallion, chopped or red onion, minced
fresh mint and parsley, finely chopped
lemon zest
lemon juice
METHOD
Preheat oven to 400 degrees F.
Line a sheet pan with parchment paper and place halved, de-seeded bell peppers on the pan. Coat with olive oil and sprinkle with salt and pepper. Roast in the oven cut side up for 20-25 minutes or until peppers are tender and blistered. Remove from oven and set aside.
While peppers roast in the oven, heat up a pan and add 1 tablespoon of olive oil. Add in your thinly sliced onion and sauté on medium heat until caramelized, about 25-30 min. Add in currants, raisins, or dates as well as a sprinkle of turmeric, cumin, salt, and pepper.
While onions caramelize, add 1 tablespoon of olive oil in a pot. Over medium heat, toast your spices: heaping 1/2 teaspoon turmeric, 1/8 teaspoon cinnamon, 1/8 teaspoon pepper, and 1 teaspoon cumin. Stir. Then, add in 1 cup of rinsed lentils and 2.5 cups of filtered water. Bring to a boil. Then, add in your rinsed quinoa and rice, minced garlic, and 1.5 teaspoons of salt. Add another 1/2 cup of water. Simmer until lentils are cooked through and grains are fluffy. Occasionally check to see if you need to add more water. Once it’s done cooking, add in your cooked cauliflower if using and onion mixture . Taste and adjust for seasoning. I added a bit more of all the spices and salt.
Spoon some of the Mujadara mixture into each of the bell peppers. Broil it for 2-3 minutes (optional). Be sure to check that it’s not burning.
In a bowl, combine yogurt, cucumber, tomato, herbs, lemon zest, lemon juice, salt, and pepper. Taste and adjust for seasoning.
Serve bell peppers with yogurt and extra herbs. Enjoy!
