Lentil Stuffed Peppers
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
lentils, red (masoor dal)
|
|
| 4 | tablespoons |
vegetable oil
|
|
| 4 | medium |
green bell peppers
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
green chili peppers
|
*
|
| 1 | inch |
ginger
grated |
*
|
| 1 | tablespoon |
coriander
ground |
|
| 1 ¼ | cups |
water
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
lentils, red (masoor dal)
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 4 | medium |
green bell peppers
|
|
| 5 | ml |
cumin seeds
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
green chili peppers
|
*
|
| 1 | inch |
ginger
grated |
*
|
| 15 | ml |
coriander
ground |
|
| 296 | ml |
water
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
Rinse lentils and soak for 30 minutes.
Heat half oil in skillet.
Add peppers and cook for 3 to 5 minutes until golden brown.
Drain and cool.
Add remaining oil to pan.
Cook cumin until they begin to pop.
Add onions and chilies and cook for 8 minutes.
Stir in ginger and coriander.
Drain lentils and add to the pan with water.
Stir well and cover.
Cook for 15 to 20 minutes til lthe liquid has evaporated.
Stir in salt and pepper.
Add cilantro.
Cut tops off peppers and remove seeds.
Stuff with the lentils and replace the tops.
Stand in a baking dish .
Bake at 350℉ (180℃) F for 15 minutes.
