I love vegetables stuffed with stuff. It just seems fancy to go to the trouble of sticking food into food. Here is a recipe for stuffed peppers that I tried a few weeks ago on experimental Indian night.
4 green bell peppers, about 1 inch of tops cut off and saved, seeds and pith removed
1 tsp vegetable oil
1/2 onion, diced
1 tomato, diced
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp turmeric
a bit of coriander, cayenne, garlic powder, salt and pepper
2 cups basmati rice, cooked
2/3 cup French lentils, cooked
Bake peppers at 350 F for 20 minutes before stuffing.
In the meantime, saute the onions. When soft add in diced tomato and seasoning. Saute for 5 minutes. Add rice and lentis and mix well, cooking for 2 minutes. Stuff peppers with filling. Bake until the pepper skins start to wrinkle and char.
Meal Plan for February Week 3
7 hours ago