STUFFED RED PEPPERS

A little ground beef goes a long way in this rustic-style dish that’s packed with nutritious beans and lentils.

SERVES: 4 PREP: 20 MINS COOK: 1 HOUR

4 large red bell peppers, stems left on, halved lengthwise and seeded

1 tablespoon olive oil

1 red onion, finely chopped

1 pound ground round or ground sirloin beef

2 garlic cloves, finely chopped

¼ teaspoon smoked hot paprika or chili powder

1 teaspoon ground cumin

1 (15-ounce) can chickpeas, drained

2 cups cooked or drained and rinsed canned green lentils

1 (14½-ounce) can diced tomatoes

½ cup beef stock

salt and pepper, to taste

¾ cup fat-free Greek-style plain yogurt (optional)

¼ cup coarsely chopped fresh mint

¼ cup coarsely chopped fresh flat-leaf parsley

1 Preheat the oven to 350°F. Arrange the bell peppers cut-side up in a roasting pan.

2 Heat the oil in a skillet over medium heat. Add the red onion, ground beef, and garlic and cook, stirring and breaking up the meat, for 5 minutes, or until evenly browned.

3 Stir in the paprika and cumin, then the chickpeas, lentils, tomatoes, and stock. Season with salt and pepper, then increase the heat to high and bring to a boil. Remove from the heat.

4 Spoon the meat mixture into the bell peppers, cover the dish with aluminum foil, then bake for 50 minutes, or until the bell peppers are tender and the meat is cooked.

5 Remove the foil, top each bell pepper with a large spoonful of yogurt, if using, then sprinkle generously with the mint and parsley and serve immediately.

FRAGRANT MINT

Mint is rich in antioxidants and phytonutrients that are thought to be good for the stomach. It has anti-inflammatory properties, so is believed to be beneficial for the skin, too. Some health experts also say it relieves headaches and menstrual cramps.