- Total time 1 hour & 25 minutes
- Portion size 4 servings
In small bowl, combine lemon juice, oil, garlic, oregano and salt. Cut tops off peppers and scoop out ribs and seeds. Brush inside of each pepper with marinade. Let sit for 30 minutes.
In large skillet, heat oil over medium heat. Add cinnamon, onion and garlic. Cook just until onions are golden. Add lentils, rice, tomato and salt. Reduce heat to low, cover and cook for 5 minutes.
Generously stuff peppers with lentil mixture. Place each pepper on a ring of crumpled foil.
Place drip pan under grate of barbecue. Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbe- cue to maintain temperature at 350°F. Place peppers in their foil rings on grill over unlit burner. Close lid; cook for 30 minutes. Slide the peppers over to the lit side of the grill to lightly char skin.
Did you Know?
Moudardara is a Middle Eastern dish made with lentils and rice. This protein-packed mixture is often seasoned with cumin and coriander and garnished with caramelized onions.
Nutritional facts PER SERVING: about
- Fibre 8 g
- Sodium 160 mg
- Protein 8 g
- Calories 225
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 33 g