sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe is from my "The Vegetarian Gourmet's Easy International Recipes" cookbook. A Middle-Eastern flair to these peppers with the addition of pine nuts, raisens and earthy spices such as cumin and cinnamon. Choose the color of pepper you wish to use -- the recipe calls for green bell peppers.”
1hr 5mins

Ingredients Nutrition


  1. Bring the water to a boil in a medium saucepan. Add lentils and reduce heat to medium-low - cover and simmer 40 minutes or until lentils are tender. Drain.
  2. Slice the tops off the bell peppers. Remove seeds and membranes. Fill a large saucepan with water and bring to a boil over medium heat. Add peppers. Boil 5 minutes, then remove peppers from water and place upside-down on towels to drain.
  3. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and pine nuts. Cook, stirring frequently, 5 minutes or until onion begins to brown and pine nuts are lightly toasted. Add apple and continue to cook, stirring frequently, 3 minutes more. Remove from heat and stir in lentils and remaining ingredients, mixing well.
  4. Preheat oven to 350 degrees. Have a 7 x 11 inch baking pan ready.
  5. Divide lentil mixture evenly and fill each pepper using about 3/4 cup in each pepper. Place stuffed peppers in baking pan and fill bottom of pan with 1/4 inch water. Cover tightly and bake 35 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a