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A flavorful and nutritious vegetarian dish featuring bell peppers stuffed with a spiced lentil mixture and topped with crumbled feta cheese.

Preheat the oven to 180°C.
Cut the tops off the bell peppers and remove the seeds.
In a pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft.
Add cumin and coriander to the pan, stirring for 1 minute until fragrant.
Stir in lentils and tomato paste, cooking for another 5 minutes.
Fill each bell pepper with the lentil mixture and place them in a baking dish.
Top with crumbled feta cheese.
Bake in the oven for 25-30 minutes until the peppers are tender.
Garnish with chopped parsley before serving.

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

In a pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft.

Add cumin and coriander to the pan, stirring for 1 minute until fragrant.

Stir in lentils and tomato paste, cooking for another 5 minutes.

Fill each bell pepper with the lentil mixture and place them in a baking dish.

Top with crumbled feta cheese.

Bake in the oven for 25-30 minutes until the peppers are tender.

Garnish with chopped parsley before serving.