STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

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

Learn More
“A very light dish. Great for summer nights, could also be prepared on the grill.”
READY IN:
1hr
SERVES:
4
YIELD:
1 pepper
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 380 degrees.
  2. 2. Cut out the top stem of the peppers and reserve.
  3. 3. Melt butter in frying pan over medium heat, add celery and leek. Cook for 4-5 minutes.
  4. 4. Add the garlic, cumin, and coriander to pan, cook another 2 minutes.
  5. 5. Add lentils, tomatoes, stock powder, and 1/2 cup water to pan. Reduce heat and simmer 5-10 minutes (until sauce thickens).
  6. 6. Remove from heat and add parsley. Spoon into peppers and place tops over peppers.
  7. 7. Bake 35-45 minutes or until peppers are softened and skins begin to blister.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: