Orzo and Lentil Stuffed Bell Peppers, Baked in Broth

Every dish is a dish, but just look at the structure of this baked bell pepper 🌶️ 😍 Charred on the outside, soft on the inside, it's perfect. But let's talk a bit about what's inside this pepper, because it's a bell pepper stuffed with orzo pasta and lentils, cooked in broth. Preparing the stuffing and baking the pepper is not rocket science.

The pasta, like risotto, is cooked by adding hot broth, and since it's pasta, it cooks quickly. Lentils, depending on the color, cook differently, if you're short on time, use red or yellow, and if you prefer individual grains, not 'mush', soak green, brown or black. The seemingly harder part is stuffing the pepper, because the goal is to have a whole pepper, not a broken one, and here are a few tricks: * Don't stuff it to the brim, because it will expand and overflow, leave some room * Make a solid cut in the pepper lengthwise - don't count on making a small hole and the stuffing falling down - it won't, because it sticks to everything * After baking, the pepper is soft, it's not so easy to transfer it to a plate, you need two spatulas * Place the pepper with the cut side down, then it looks like it's uncut 🙂