This is my take on a bunch of lentil recipes I recently found. I love peppers and they make such a beautiful vessel for stuffing!
The great thing about this recipe is you can put any veggie or fruit you love it there!
4 peppers (color of your choice)
1 cup lentils
2 cups water
2 eggplants peeled, and chopped into cubed into 1" cubes
1 mango peeled and chopped into 1" cubes
1 Spanish onion minced
1/2 cup chopped peanuts
1/4 cup chopped almonds
5 scallions, chopped (green part only)
2 tbsp curry powder
2 tbsp cumin
salt and pepper to taste
Heat oven to 500 degrees. Put eggplant cubes on a jelly roll or cookie sheet and drizzle olive oil and cumin and curry powder. Heat until tender ( about 30 minutes) turning eggplant over halfway thorough.
Cut tops of peppers and clean out veins and seeds making a vessel for the filling. In a sauce pan heat water to a boil and add lentils. Reduce heat to simmer and cook until tender or desired doneness (about 20-30 minutes). About ten minutes before lentils are done add Spanish onion.
Continue to cook while combining in a mixing bowl the remaining ingredients. Once lentils are done incorporate the eggplant, peanuts, mango, almonds, and scallions into a bowl and then transfer to peppers.
Reduce oven heat to 350 and place peppers into a Pyrex or oven safe dish and bake for at least 45 minutes until peppers are tender. If desired you may place some water in the bottom of the pan (about 1/3 inch or so) which will allow the peppers to steam a little more. If you prefer a more al dente pepper omit the water.
Allow peppers to rest and garnish with peanuts and scallion befoe serving if desired.