Persian-Inspired Vegetarian Stuffed Peppers
Bell peppers filled with a spiced split pea and rice mixture, brightened with pomegranate molasses and silan.
Ingredients
- ¾ cup yellow split peas
- ¾ cup short grain white rice such as sushi rice or Arborio
- 5 large bell peppers red, yellow, orange or a mix
- ¼ cup avocado oil plus 2 tbsp
- 1 large onion finely diced
- 1 tbsp tomato paste
- 2 tsp curry powder
- 1 cup parsley finely chopped
- ½ cup cilantro finely chopped
- 4-5 mint sprigs finely chopped
- 4-5 tarragon sprigs finely chopped
- 1 large tomato diced
- 1 cup tomato sauce
- ½ cup silan
- ¼ cup pomegranate molasses
- 1 lemon juiced
- kosher salt
Instructions
- Rinse split peas and bring to a boil in a pot of water. Reduce and simmer for about 25 minutes, or until al dente. Drain, season with salt and set aside.
- Rinse rice in cold water and par boil in a pot of salted water for about 10 minutes. It shouldn't be fully cooked, just softened. It will cook longer in the oven. Drain and set aside.
- Prepare bell peppers by cutting them in half through the core, removing interior seeds and seasoning with salt. Lay them cut side up in a large high sided 16x10in pan. Set aside.
- Heat 2 tbsp of avocado oil in a large skillet on medium low heat. Add onion and cook stirring often until golden, about 15-20 minutes. Stir in the tomato paste, and curry powder and cook another 1-2 minutes. Let cool slightly.
- Preheat oven to 375°.
- Place onion mixture in a large bowl. Add in par cooked split peas and rice, then add all the herbs, tomato, tomato sauce, silan, pomegranate molasses and lemon juice. Season very generously with salt and toss until everything is well distributed.
- Fill all the pepper halves with rice and split pea mixture. Pour about ¼ cup of water into the base of the pan, cover tightly with aluminum foil and bake for 1 hour.
- Remove foil covering and continue to bake an additional 20 minutes uncovered. Serve warm with a great salad.