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

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: 25 mins
• Serves: 6
• Yields: 6 pepper halves

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.