Lentil Stuffed Peppers

Rinse lentils and soak for 30 minutes. Heat half oil in skillet. Add peppers and cook for 3 to 5 minutes till golden brown. Drain and cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions and chilies and cook for 8 minutes. Stir in ginger and coriander. Drain lentils and add to the pan with water. Stir well and cover. Cook for 15 to 20 minutes til lthe liquid has evaporated. Stir in salt and pepper. Add cilantro. Cut tops off peppers and remove seeds. Stuff with the lentils and replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes. Linda Fraser, ‘Curries and Indian Foods’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008