Stuffed Peppers with Mushroom

Instructions

1. Roast the Peppers

   3 min hands-on15 min waiting

   • Preheat the oven to 190°C (375°F).
   • Place the yellow sweet peppers on a baking tray and drizzle with olive oil.
   • Roast for 15 minutes until they begin to soften and blister slightly.
   • Remove from the oven, let cool slightly, then slice open lengthwise and remove seeds. Set aside.

2. Cook the Lentils

   3 min hands-on15 min waiting

   • Rinse the lentils thoroughly under cold water.
   • In a medium saucepan, add the lentils and vegetable broth, reserving some for later.
   • Bring to a gentle boil, then reduce heat to a simmer.
   • Cook for 15-20 minutes until tender but not mushy.
   • Drain excess liquid and set aside.

3. Prepare the Orzo Base

   3 min hands-on30 min waiting

   • Heat olive oil in an oven-safe skillet with a lid over medium-low heat.
   • Mince garlic and sauté in the oil for about 20 seconds until aromatic.
   • Add the whole grain pasta to the skillet and stir to coat in the garlic oil.
   • Pour in hot vegetable broth and stir well.
   • Nestle the roasted peppers gently into the orzo mixture and cover the skillet with its lid.
   • Transfer to the oven and bake for 30 minutes.

4. Prepare the Spiced Mushroom-Lentil Filling

   14 min hands-on5 min waiting

   • Finely dice the onion and mushrooms. Mince garlic.
   • Heat a large frying pan over medium heat with olive oil.
   • Sauté the onions until soft and translucent, about 3-4 minutes.
   • Add curry powder, cumin, paprika, and a pinch of salt. Stir and cook for 1 minute to toast the spices.
   • Mix in the garlic and mushrooms. Cook for 4-5 minutes until the mushrooms release moisture and begin to brown.
   • Stir in the cooked lentils, golden raisins, and most of the chopped walnuts.
   • Cook for another 5-7 minutes, stirring occasionally.
   • Add distilled vinegar and turn the heat to high. Cook for 1-2 minutes until the vinegar evaporates.
   • Taste and adjust seasoning with salt and pepper. Remove from heat and set aside.

5. Make the Zhoug Sauce

   4 min hands-on

   • In a food processor, combine fresh coriander leaves, chopped jalapeño, cumin, cardamom, red pepper flakes, and olive oil.
   • Pulse until finely chopped but still textured.
   • Season generously with salt and pepper, then set aside.

6. Assemble the Dish

   4 min hands-on5 min waiting

   • After 30 minutes, remove the skillet with the orzo and peppers from the oven.
   • Carefully spoon the spiced mushroom-lentil mixture into each roasted pepper, packing it in gently.
   • Return the skillet to the oven, still covered, and bake for an additional 5 minutes.

7. Finish and Serve

   2 min hands-on

   • Transfer the stuffed peppers and orzo to serving plates.
   • Generously drizzle the zhoug sauce over the stuffed peppers.
   • Garnish with the remaining chopped walnuts and a fresh squeeze of lemon juice for brightness.
   • Cooking tips:
   • For a creamier orzo base, stir in a splash of additional vegetable broth or olive oil before serving.
   • Toast the walnuts lightly in a dry pan before chopping to enhance their nutty flavor.
   • Adjust the heat in the zhoug sauce by adding more or less jalapeño and red pepper flakes to suit your spice preference.