Red or Green Bell Peppers Stuffed with Spicy Lentils

Preparation info
  • Serves


    • Difficulty


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!


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


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