Spiced Lentil-Stuffed Bell Peppers Recipe

About this recipe

Juicy bell peppers stuffed with a flavorful spiced lentil filling, perfect for a hearty and nutritious snack. It's a delightful combination of textures and spices.

Ingredients

• 50 g Everest Chicken Masala
• 1 kg Bell Peppers
• - Besan
• - MASOOR DAL
• - Fresh Tofu

Instructions

1. 1. Preheat your oven to 180°C (350°F) and lightly grease a baking dish.
2. 2. Cut the tops off the bell peppers and remove the seeds and membranes inside.
3. 3. Rinse the red lentils thoroughly under running water until the water runs clear.
4. 4. Heat oil in a pan over medium heat and add cumin seeds; let them splutter for 30 seconds.
5. 5. Add the chopped onion, garlic, and ginger to the pan, and sauté until golden brown.
6. 6. Stir in the chopped tomato, turmeric, red chili powder, coriander powder, and garam masala; cook for 2-3 minutes.
7. 7. Add the rinsed lentils and water to the pan, season with salt, and simmer for 10-12 minutes until the lentils are tender but not mushy.
8. 8. Stir in the chopped fresh coriander and let the mixture cool slightly.
9. 9. Stuff the prepared bell peppers with the cooked lentil mixture, pressing lightly to compact the filling.
10. 10. Place the stuffed bell peppers in the greased baking dish and drizzle a little oil over them.
11. 11. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred on the edges.
12. 12. Remove the stuffed peppers from the oven and allow them to cool for 5 minutes before serving.