How to make
Boil the lentils until they are semi-cooked. They should soften but still crunch slightly. Strain the water and stir with a spoonful of oil and a little salt.
Finely chop the onion and grate the carrot and tomato on a fine grater.
Heat oil over medium heat and fry the onion for 4-5 minutes. Add the carrot and tomato with a pinch of salt and cook until the liquid from the tomato evaporates and the sofrito remains in fat.
Add the minced meat, wine and spices and increase the heat a little. Stir until the minced meat crumbles and the alcohol evaporates and then add the lentils, by mixing them with everything else. You can also add a little water so that the mixture is not dry.
Clean the peppers from the seeds and stalks and wash them and season them with salt on the inside. Fill them with minced meat and lentils. I have indicated 1 kilogram, but more or less may be enough for you, depending on the type and shape - for example, large bell peppers are more fleshy and weigh more than other types of peppers.
Arrange the stuffed peppers in a well-greased baking pan and if you have kept their tops, put them in their places, by pressing them lightly.
Sprinkle them with more fat and salt and at the bottom of the baking pan, pour about 2-3 cups of water.
Bake them at 360°F (180 degrees) for 1 hour or until nicely browned and at some point you can turn and bake them on the other side.
Serve the stuffed peppers with lentils and minced meat warm and if desired, garnish them with a classic yogurt and garlic sauce.
Enjoy your meal!
