Lentil-Stuffed Peppers

Submitted by DailyInspiration

"Recipe is from my "The Vegetarian Gourmet's Easy International Recipes" cookbook. A Middle-Eastern flair to these peppers with the addition of pine nuts, raisens and earthy spices such as cumin and cinnamon. Choose the color of pepper you wish to use -- the recipe calls for green bell peppers."

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 6

ingredients

• 4 cups water
• 1 cup lentils, uncooked
• 6 large green bell peppers
• 1 teaspoon olive oil
• 1 cup onion, chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons pine nuts (or chopped almonds)
• 1 medium golden delicious apple, unpeeled, finely chopped
• 2 (8 ounce) cans tomato sauce
• 8 small stuffed green olives, chopped
• 1⁄3 cup raisins
• 1 teaspoon ground cumin
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Bring the water to a boil in a medium saucepan. Add lentils and reduce heat to medium-low - cover and simmer 40 minutes or until lentils are tender. Drain.
2. Slice the tops off the bell peppers. Remove seeds and membranes. Fill a large saucepan with water and bring to a boil over medium heat. Add peppers. Boil 5 minutes, then remove peppers from water and place upside-down on towels to drain.
3. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and pine nuts. Cook, stirring frequently, 5 minutes or until onion begins to brown and pine nuts are lightly toasted. Add apple and continue to cook, stirring frequently, 3 minutes more. Remove from heat and stir in lentils and remaining ingredients, mixing well.
4. Preheat oven to 350 degrees. Have a 7 x 11 inch baking pan ready.
5. Divide lentil mixture evenly and fill each pepper using about 3/4 cup in each pepper. Place stuffed peppers in baking pan and fill bottom of pan with 1/4 inch water. Cover tightly and bake 35 minutes.