Red or Green Bell Peppers Stuffed with Spicy Lentils

Name: Red or Green Bell Peppers Stuffed with Spicy Lentils
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 4 red or green bell peppers with their tops cut off (retain the tops), deseeded and pith removed; 2 red onions, peeled and finely diced; ghee, butter, or vegetable oil, for frying; salt and freshly ground black pepper; chopped cilantro leaves, to garnish; 2 or 3 fresh green chiles, finely chopped; 1 inch/2.5 cm piece of fresh gingerroot, peeled and finely grated; 1 teaspoon cumin seeds; 400 g/14 oz canned cooked lentils, rinsed and drained; 3 teaspoons freshly ground coriander seeds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This is a wonderfully colorful, spicy and filling dish, whether you are vegetarian or not!

Ingredients

4 red or green bell peppers with their tops cut off (retain the tops), deseeded and pith removed
400 g/14 oz

Asia
Starter
Vegetarian
Gluten-free

Method

Heat some ghee in a pan and gently cook the onions, chiles, and ginger until they are soft.

Stir in the spices and season with salt and pepper, then cook for about 5 minutes, or until all the ingredients are well amalgamated. Remove from the heat and mix in the lentils.

Preheat the oven to 375°F/190°C