Mediterranean Stuffed Peppers

INGREDIENTS:

• 1/2 cup long-grain brown rice
• 1/2 cup black lentils (sub with French / Du Puy lentils)
• 1 large red onion
• 1 Tbsp. expeller-pressed coconut oil or ghee
• 5 garlic cloves
• 2 tsp. Solspring^® Fermented Black Garlic Purée
• 1 Tbsp. dried oregano
• 1 medium yellow or green zucchini (1 lb.)
• 2 1/2 tsp. Solspring^® Real Salt^® Ancient Fine Sea Salt
• 1 Tbsp. Solspring^® Kalamata Olive Tapenade
• 1 Tbsp. Solspring^® Balsamic Vinegar of Modena
• 1/3 cup Solspring^® Kalamata Pitted Olives
• 1 jar Solspring^® Tomato Basil Pasta Sauce
• 1/2 oz. fresh basil leaves, torn, plus more for garnish
• 5 1/4 oz. vegan feta
• 7 bell peppers
• 2 Tbsp. cooking oil of your choice

INSTRUCTIONS:

1. Soak rice and lentils in water for at least 8 hours. Drain and rinse well.
2. Place rice and lentils in a pot with 2 cups of water and 1 tsp. of salt, and bring to a boil.
3. Reduce to a simmer, and cook covered for 40-50 minutes until water is absorbed and rice and lentils are tender. If needed, sprinkle in some water to keep from burning.
4. While rice is cooking, dice 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 onions are translucent.
5. Mince garlic, and add to pan to cook for 2 minutes.
6. Add black garlic puree, dried oregano, diced zucchini and a sprinkle of salt, and cook for 7-10 minutes until zucchini is tender.
7. Fold in tapenade, vinegar, olives, pasta sauce, fresh basil and feta. Once warmed through, remove from heat, and set aside until rice and lentils are cooked.
8. Preheat oven to 350°F. Slice peppers down the center lengthwise, and remove seeds, keeping stems intact. Sprinkle each inside with salt.
9. Stuff each pepper with rice mixture. Place peppers on a lined baking sheet, and bake for 30 minutes until tender. Drizzle with cooking oil of your choice and garnish with extra basil if desired. Serve, and enjoy!