Mediterranean Stuffed Peppers

Combine the rice and lentils. Soak them in plenty of fresh, filtered water overnight or for 8 hours, if possible. Drain and rinse well. Place in a pot with about 2 cups of fresh water, add 1 tsp. of salt and bring to a boil. Reduce to simmer and cook covered, until the water is absorbed and the rice and lentils are tender, about 40-50 minutes. If the pot becomes dry at any point, add a little water to prevent burning.

While the rice is cooking, dice the red onion and place in a large skillet with your fat of choice. Sprinkle with salt, toss to coat and let cook for 7-10 minutes until the onions are translucent. Mince the garlic and add to the pan, stir and cook for 2 minutes. Add the black garlic puree and dried oregano and stir well. Dice the zucchini and add it to the pan, sprinkle with salt and cook for 7-10 minutes until the zucchini is tender. Lastly, fold in tapenade, vinegar, olives (chopped or whole!), pasta sauce, fresh basil and feta. Once warmed through, remove from heat and set aside until the rice and lentils are cooked.

Preheat oven to 350°F / 175°C. Slice the peppers down the center lengthwise, and remove the seeds, keeping the stems intact. Sprinkle each inside with a little salt. Stuff each pepper with the rice mixture, packing firmly, heaping it on top. Place peppers on a lined baking sheet and bake for 30 minutes until they are tender (but not mushy!). Drizzle with olive oil, garnish with extra basil and serve one or two per person, depending on how hungry everyone is!

Say thank you and enjoy. Store leftovers in the fridge for up to three days, enjoy cold or reheat in the oven for 7-10 minutes.