Bell Peppers Stuffed with Red Lentils, Cabbage, Rice, and Barberries

INGREDIENTS

1 large yellow onion, diced or thinly sliced

olive oil

1/2 small head green cabbage, thinly sliced 

5 cloves of garlic, finely chopped 

2 cups cooked red lentils (instructions below for how to cook)

2 cups cooked rice (I used basmati rice)

1/4 cup barberries (optional)

1 heaping tablespoon tomato paste

turmeric

fine grain sea salt

pepper 

red chili flakes

6 bell peppers, halved, de-seeded, and membranes removed

METHOD

1. Preheat oven to 400 degrees F convection or 425 degrees regular.

2. Line a large baking sheet with parchment paper. Place halved bell peppers on baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until bell peppers are tender and golden, about 15-20 minutes. Remove from oven and set aside.

3. Follow these directions for cooking lentils. Rinse 1 cup split red lentils and place in a small pot with 1.5 cups of filtered water. Bring to a boil and lower to a simmer. Cook for 12-15 minutes (add more water, if necessary).

4. Sort through barberries and remove any pebbles. Then, place in a sieve and place the sieve in a large bowl. Fill with water and soak for 20 minutes. Then, rinse barberries 2 times with water.

5. In a large pot, heat up 2 tablespoons of olive oil. Add onion and sauté until golden brown. Then, add in chopped garlic. Sauté for two more minutes. Add in sliced cabbage, tomato paste, turmeric, red chili flakes, salt, and pepper. Cook until cabbage is soft.

6. Stir in 2 cups of cooked lentils and 2 cups of cooked rice (you can use more or less; whatever your heart desires). Then, add in barberries. Taste and adjust for seasoning.

7. Spoon stuffing into roasted bell peppers. Serve as is or place stuffed peppers into the oven and broil for a few minutes.