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“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.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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