Spiced Lentil and Vegetable 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. Set aside.

   ~10 min
2. 2

   Rinse the red lentils thoroughly and set them aside.

3. 3

   Finely chop the onion, mince the garlic and ginger. Grate the carrot and zucchini, and dice the tomato.

   ~15 min
4. 4

   Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown.

   ~8 min
5. 5

   Add minced garlic and ginger, sauté for 1 minute until fragrant. Then add grated carrot and zucchini, cook for 5 minutes until slightly softened.

   ~5 min
6. 6

   Stir in the diced tomato, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook for another 3 minutes.

   ~3 min
7. 7

   Add the rinsed red lentils and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the lentils are tender and the mixture has thickened. Stir occasionally.

   ~20 min
8. 8

   Once the lentil mixture is cooked, remove from heat. Stir in the plain yogurt and chopped fresh cilantro. Taste and adjust seasoning if needed.

   ~2 min
9. 9

   Carefully stuff the lentil and vegetable mixture into the hollowed-out bell peppers. Place the stuffed peppers upright in a baking dish.

   ~5 min
10. 10

    Pour about 1/4 cup of water into the bottom of the baking dish. Cover the baking dish tightly with aluminum foil.

    ~1 min
11. 11

    Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through. Remove foil for the last 10 minutes if you prefer a slightly roasted pepper exterior.

    ~40 min
12. 12

    Serve hot, garnished with extra cilantro if desired.