Stuffed peppers

Stuffed peppers are a hearty, colorful meal served in an edible bowl. Bell peppers, especially red ones, are an excellent source of vitamin C.

Ingredients:

• 4 large bell peppers
• 1 tablespoon olive oil
• 1 onion, diced
• 1 pound ground turkey or beef (or 2 cups cooked lentils)
• 2 garlic cloves, minced
• 1 teaspoon each ground cumin and dried oregano, plus sea salt to taste
• 1 cup cooked brown rice or quinoa
• 1 can (14 ounces) diced tomatoes
• 1/2 cup shredded cheese (optional)

Preparation:

• Heat the oven to 375°F. Cut the tops off the peppers, scoop out the seeds and stand them upright in a baking dish.
• Warm the oil in a skillet over medium heat. Cook the onion 4 minutes, then add the meat (or lentils), garlic and spices and cook until the meat is browned, breaking it up as you go.
• Stir in the rice and half the tomatoes, and season with salt.
• Fill the peppers, spoon the remaining tomatoes over the top, cover with foil and bake 35 minutes.
• Uncover, sprinkle with cheese and bake 10 to 15 minutes more, until the peppers are tender.