Baked Bell Peppers Stuffed with Mediterranean Lentils

Preheat the oven to 200 °C (180 °C fan). Cut the bell peppers in half lengthwise and carefully remove the seeds and white ribs, but you can leave the stems intact for an attractive presentation. Place the pepper boats cut-side up in a lightly oiled baking sheet, season lightly with salt and pepper, and drizzle with 1 teaspoon of extra virgin olive oil.

Heat the remaining extra virgin olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and dried oregano, then fry for another 1 minute until fragrant.

Pour the rinsed and thoroughly drained canned lentils and the canned chopped tomatoes into the skillet. Season with salt and pepper to taste, then simmer gently over low heat for about 8-10 minutes until the sauce thickens slightly. Finally, stir in half of the finely chopped fresh basil.