Day-After-Dal Southwest Stuffed Bell Peppers (Vegan, Soy Free, W

Submitted by Azuki

"I frequently make "masoor dal" according to the recipe in Shanta Nimbark Sacharoff's "Flavors of India" cookbook. It is a fairly standard dal recipe; I'm sure any dal would work. I serve it with brown basmati rice. This is a recipe I invented to use up some leftover dal and rice. I was pleased that dal is so conducive to a southwestern flavor."

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 6 pepper halves
• Serves: 6

ingredients

• 3 large red bell peppers
• 1 cup cooked and cooled dal
• 2 cups cooked and cooled brown rice
• 1 (15 ounce) can black beans, thoroughly rinsed and drained
• 1⁄2 bunch green onion, chopped
• 2 large garlic cloves, minced
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon chili powder
• 1 teaspoon red pepper flakes
• 1⁄2 teaspoon salt (or to taste)
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil

directions

1. Preheat oven to 350.
2. Halve peppers lengthwise; stem, seed, devein. Arrange peppers in baking dish, open sides up.
3. Combine all other ingredients in a separate dish.
4. Fill peppers with mixture.
5. Bake 15 minutes or until peppers are soft and stuffing is heated throughout.
6. If desired, provide a bowl of grated cheddar cheese for topping. My kids prefer their peppers with cheese on top. I like mine just fine without it.