Spiced Lentil and Spinach Stuffed Peppers

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 5 minutes, then drain and set aside.

   ~15 min
2. 2

   Rinse the red lentils thoroughly. In a medium saucepan, combine lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain any excess water.

   ~25 min
3. 3

   While the lentils are cooking, finely chop the onion, mince the garlic, and grate the ginger. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add cumin seeds and let them splutter.

   ~5 min
4. 4

   Add the chopped onion and sauté until softened and lightly browned, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

   ~8 min
5. 5

   Stir in the coriander powder, turmeric powder, and garam masala. Cook for 30 seconds, stirring constantly.

   ~1 min
6. 6

   Add the cooked lentils and wilted spinach (if using fresh, add it now and let it wilt). Season with salt to taste. Cook for another 5 minutes, stirring to combine all the flavors.

   ~5 min
7. 7

   Gently stuff the mixture into the blanched bell peppers. Place the stuffed peppers in a baking dish. Cover with aluminum foil and bake for 20 minutes.

   ~20 min
8. 8

   Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and slightly caramelized. Garnish with fresh cilantro before serving.

   ~25 min