Mujadara Stuffed Pepper Skillet

• 150 g cooked brown rice — Cooked long-grain brown rice
• 160 g cooked green lentils — Cooked green or French lentils
• 120 g red bell pepper, 1 small pepper halved lengthwise and seeded — Raw red bell pepper
• 100 g onion, sliced — Raw yellow onion
• 100 g tomatoes — No-salt-added canned tomatoes
• 2 g cumin — Ground cumin
• 1.5 g coriander — Ground coriander seed
• 0.5 g cinnamon — Ground cinnamon
• 8 g avocado oil — Avocado oil

Method

1. 1Prepare the pepper and spiced tomatoHalve the red bell pepper lengthwise and remove its stem, seeds, and membranes; thinly slice the onion.Look for: The ingredients are fully prepared and ready for the next action.Safety: Wash the pepper before cutting and use a stable cutting board.
2. 2Stir the measured tomatoesStir the measured tomatoes, cumin, coriander, and cinnamon with 45 g water until evenly combined.3 minLook for: Two intact red bell pepper halves are ready to fill, the onion is sliced, and the tomato-spice mixture is uniform.
3. 3Soften the pepper halves and onionHeat half the avocado oil in a wide skillet over medium. Set both red bell pepper halves cut-side down, add 35 g water, cover.Look for: The ingredients are fully prepared and ready for the next action.Safety: Lift the lid away from your face and keep the skillet handle inward.
4. 4Cook for 6 minutesCook for 6 minutes. Turn the halves, add the onion and remaining oil, and cook uncovered for 4 minutes; transfer only the pepper halves to a plate.10 minLook for: The red bell pepper halves bend without collapsing, and the onion is soft with browned edges.
5. 5Cook the mujadara fillingPour the tomato-spice mixture over the onion, add all the cooked brown rice and cooked green lentils.Look for: This cooking stage is complete and the food is ready for the next action.
6. 6Cook over medium for 4 minutesCook over medium for 4 minutes, stirring, until the filling is thick and reaches 165°F.4 min · 165°FLook for: The rice and lentil filling holds a spoon track for 2 seconds and reaches 165°F.Safety: Reheat the cooked rice and lentils to 165°F.
7. 7Stuff the pepper halvesNest both red bell pepper halves cut-side up in the skillet. Fill each to the rim with the mujadara, spoon the remaining filling around them.Look for: The ingredients are fully prepared and ready for the next action.
8. 8Continue stuff the pepper halvesCover, and heat for 3 minutes; serve both stuffed halves with all the extra filling.3 min · 165°FLook for: Both red bell pepper halves are visibly filled and tender but intact, with no loose liquid around the extra mujadara.Safety: Serve promptly or refrigerate within 2 hours.