Lentil stuffed peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Red lentils |
| 4 | tablespoons | Vegetable oil |
| 4 | mediums | Green bell peppers |
| 1 | teaspoon | Cumin seeds |
| 2 | Onions, chopped | |
| 2 | Green chilies | |
| 1 | 1 inch piece ginger, grated | |
| 1 | tablespoon | Ground coriander |
| 1¼ | cup | Water |
| Salt & pepper | ||
| 2 | tablespoons | Chopped cilantro |
Directions
Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool.
Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & cook for 8 minutes. Stir in ginger & coriander.
Drain lentils & add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes til lthe liquid has evaporated.
Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes.
Linda Fraser, "Curries & Indian Foods"