Green Lentil Stuffed Peppers
Servings: 4 people
Ingredients
- 1/2 cup green lentils cooked
- 3/4 cup mexican blend cheese shredded
- 3/4 cup amul cheese shredded
- 1 tbsp vegetable oil
- 4 bell peppers halved
Vegetables
- 1 jalapenos diced
- 1 medium white onions diced
- 2 tomatoes diced
- 3 thai chilli peppers diced
- 4 cloves garlic minced
Spices
- 1 tbsp fresh ginger grated
- 1 tsp curry powder
- 1 tsp coriander powder
- 1 tsp cumin powder
Instructions
- In a medium pot, put your green lentils to boil. Boil them for 15-20 minutes, until soft.
- While lentils are cooking, cut up all of your vegetables.
- Preheat oven to 400 degrees Fahrenheit. In a large pan, add vegetable oil on medium heat. Add in all of your vegetables and mix well. When vegetables are fork tender, throw in all of your spices. Also add salt/black pepper per taste.
- Pour all of the cooked lentils in the pan with the veggies after draining the water out. Give it a good mix and then add in half of your cheese. Once the cheese is melted and everything is cooked through, remove from heat.
- Scoop the filling into each pepper half. Based on my peppers, I was able to fill about 4 tbsp per half.
- Garnish with the rest of the cheese. Cover in foil, put them in the oven, and check the peppers after 20 minutes. If you want a crunch, take out out the peppers at 20 minutes. If you like them more soft, keep them in for an additional 5-7 minutes.
- Let them cool for 2-3 minutes before serving & Enjoy!!
Notes
**You don't need to use two different types of cheese. I'm just really extra.
**Just like any of my other recipes, feel free to omit the spicy peppers if it is too much heat.
**Amul is a brand of Indian cheese found at Indian grocery stores. I really like it with this dish because it gives it a creamy texture, but if you can't find it, then use your favorite cheese! This recipe is very versatile.