How to make
Boil the lentils, but not until they're fully cooked, but until they're semi-cooked. Strain them from the water and cover the bowl, so that they do not dry out.
Finely chop the onion. Heat the oil and fry it. When it acquires a light golden color, it is time to prepare the pre-washed rice.
Stir for a minute and season with savory herb, mint and parsley. Stir and add a glass and a half of water, in which you have dissolved the dried vegetables.
Cook until the rice has completely absorbed the liquid. Remove it from the heat, add the lentils and stir. Season the filling with salt, black pepper and spices to your liking.
Cut off the tops of the peppers and carefully remove the seeds. Stuff the peppers and put the tops back on.
Grease a baking pan and arrange the peppers in it. Pour about 2 fingers of warm water on the bottom of it. Pour a little oil on each pepper.
Cover the baking pan with foil. Preheat the oven to 360°F (180 degrees). Bake the peppers for about an hour, then remove the foil, so that they can aquire an appetizing color.
The lean stuffed peppers with rice and lentils are very tasty.
