Peppers Stuffed with Red Lentils


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 tsp olive oil
3/4 c chopped onion
1 clove garlic, minced
1/2 tsp cumin
1 c vegetable broth
3/4 c uncooked red lentils - rinsed
1/4 c uncooked bulgur
1 1/2 t unsalted tomato paste
1/2 lite salt
1/8 t cayenne pepper
1/2 t paprika
1 bay leaf
1 1/2 t fresh squeezzed lemon juice
1/2 finely chopped tomato
1/2 c chopped fresh spinach
2 T chopped fresh cilantro

Spicy Pepper Sauce
1 t olive oil
1/2 t paprika
1/2 t cayenne pepper


Directions

Heat oil in 3 quart pan. Add oinion and cook until softened. Add garlic and cumin and cook 1 minute. Add broth, lentils, bulgur, tomato paste, salt, 1/8 t cayenne pepper, 1/2 tsp paprika and bay leaf. Bring to a boil and reduce heat. Cover and cook 25 mintes - stiring occasionally. Discard bay leaf lemon juice, tomato spinach, and cilantro. Set aside.


In a small skillet heat 1 tsp olive oil and add 1/2 tsp paprika and 1/2 tsp cayenne. Set aside - this is spicy pepper oil to use later.


Cut bell peppers in half lengthwise. Remove stems and seeds. Place in microwave safe dish and cook on high for 4 minutes. Drain well. Return to dish and fill peppers with lentil mixture. Cook in microwave until heated 5 - 10 mintues (depends on whether or not peppers were refrigerated. When serving drizzle a little pepper oil over each pepper half. Garnish with parsley


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