Peppers Stuffed with Red Lentils
CATEGORIES
INGREDIENTS
  • 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
  1. 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.
  2. 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.
  3. 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