Lentil Stuffed Peppers
Ingredients
- 1 lemon
- 2 tablespoons extra-virgin olive oil, plus additional for drizzling
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Kosher salt
- 1 cup basmati rice
- 6 multi-colored bell peppers
- One 15.5-ounce can brown lentils, rinsed and drained
- One 14.5-ounce can diced tomatoes, drained
- 1/4 cup chopped fresh parsley
- 1 1/4 cups crumbled feta (about 6 ounces)
- Freshly ground black pepper
- Flaky salt
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