I never met a stuffed pepper I didn’t like. 🙂
On the other hand, my daughter hates cooked peppers right now and prefers to just eat the filling. Either way, this dinner was a delicious success! I love the Indian inspired flavors here and the addition of raisins and cashews was awesome.
- 1 large onion, chopped
- 1 Tbsp ginger, minced
- 2 tsp garam masala
- 2 tsp curry powder
- 1/2 tsp salt
- 1 cup brown rice
- 1/4 cup red lentils
- 4 cups water
- 1 1/4 diced carrots
- 1/2 cup green beans, chopped (fresh or frozen)
- 1/2 cup frozen peas
- 1 can chickpeas
- 1/2 cup raisins
- 1/2 cup roasted unsalted cashews
- 6 – 7 bell peppers of your choice
In a sauce pan, saute onion for about 5 minutes. Add ginger and saute a few more minutes. Add spices, brown rice, lentils, water, carrots, and green beans (if fresh). Bring to a boil and simmer until nearly done. Add frozen peas, chickpeas, raisins and cashews and simmer until done.
While the rice mixture is cooking, preheat oven to 350. Cut peppers in half lengthwise and remove stem and seeds. Arrange peppers in two baking pans. Bake until soft or until rice is done.
Once rice is done, scoop into peppers. Bake a little longer if needed or serve immediately. YUM.