Lentil Stuffed Peppers recipe

Ingredients:

2/3 cups of red lentils.
4 tablespoons of vegetable oil.
4 medium green bell peppers.
1 teaspoon of cumin seeds.
2 medium onions, chopped.
2 green chilies.
One 1-inch piece of ginger, grated.
1 tablespoon of ground coriander.
1 ¼ cups of water.
Salt and black pepper.
2 tablespoons of chopped cilantro.

Directions:

Rinse the lentils and soak them for about 30 minutes.

In a skillet, heat half of the vegetable oil and cook the bell peppers for about 4 minutes or until golden brown. Drain and allow to cool.

Add the rest of the vegetable oil to the pan.

Cook the cumin seeds until they begin to pop.

Add the chopped onions and chilies; cook for 8 minutes.

Stir in the grated ginger and ground coriander.

Drain the lentils and add to the pan with 1 ¼ cups of water. Stir well and cover, then cook for about 18 minutes until the liquid has evaporated.

Stir in the salt and black pepper and add the cilantro.

Cut the tops off the bell peppers and deseed.

Stuff with the lentils and replace the tops.

Stand in a baking dish and bake at 350°F (180°C) for about 15 minutes.

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