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1. Preheat the oven to 190°C (375°F). Rinse the lentils, then simmer them in the water in a small covered saucepan for 20 to 25 minutes until tender but not mushy. Drain any excess water and set aside.
0.5 cup Dried green or brown lentils,
1.5 cup Water (for cooking lentils)
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2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 4 minutes until softened, then add the garlic and cook for 30 seconds.
1 tbsp Olive oil,
1 piece Yellow onion, diced,
3 clove Garlic
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3. Add the ground beef, half the salt and the black pepper, breaking it up and browning for 6 to 7 minutes. Stir in the tomato paste, cumin, smoked paprika and oregano and cook for 1 minute until fragrant.
1 lb Lean ground beef,
1 tbsp Tomato paste,
1 tsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Dried oregano,
0.8 tsp Salt,
0.5 tsp Black pepper
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4. Add the diced tomatoes and cook for 5 minutes until they break down and the mixture thickens. Fold in the cooked lentils, parsley and mint, then taste and adjust seasoning.
2 pieces Ripe tomatoes, diced,
0.2 cup Fresh parsley, chopped,
2 tbsp Fresh mint, chopped
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5. Arrange the pepper halves cut side up in a baking dish. Season them lightly with the remaining salt and spoon in the beef and lentil filling, mounding it generously.
4 pieces Bell peppers, large, halved lengthwise and seeded,
0.8 tsp Salt
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6. Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle with the feta and bake for another 10 to 15 minutes until the peppers are tender and the tops are lightly golden.
0.2 cup Feta cheese, crumbled
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7. While the peppers bake, stir together the Greek yogurt and lemon juice with a pinch of salt from the measured amount if desired. Spoon the yogurt over the hot stuffed peppers and serve immediately.
1.5 tsp Salt,
1 cup Plain Greek yogurt,
1 tbsp Lemon juice
