LENTIL-STUFFED BELL PEPPERS
Serves: 6 6 red, yellow or orange bell peppers (or a mix) 1/4 cup (60 mL) vegetable oil 1 tsp (5 mL) cumin seed 2 medium onions, chopped (2 cups/500 mL) 1 to 2 jalapeno peppers, seeded and chopped 1 tbsp (15 mL) peeled, grated fresh ginger root 1 cup (250 mL) dried red lentils 1 1/2 cups (375 mL) homemade or no-salt-added vegetable broth 1/2 tsp (2.5 mL) sea salt 1/2 tsp (2.5 mL) freshly ground black pepper, or more as needed 1 tsp (5 mL) ground coriander 2 tbsp (30 mL) chopped cilantro leaves, plus more for optional garnish
1. Cut off the tops of the bell peppers and reserve them; discard the seeds and membranes from inside the peppers.
2. Heat 2 tbsp (30 mL) of the oil over medium heat in a large skillet for which there is a tightfitting lid.
3. Add the bell peppers and cook, turning frequently, until lightly browned on all sides, 5 to 10 minutes. Transfer them to a plate.
4. Add the remaining 2 tbsp (30 mL) of oil to the skillet over medium heat. Add the cumin seed and cook for 2 minutes, until they begin to pop and brown.
5. Add the onions and jalapeno (to taste); cook, stirring frequently, until softened and lightly browned, 8 minutes. Stir in the ginger, lentils and broth.
6. Bring the liquid to a boil, then reduce the heat to medium-low, so the liquid is barely bubbling.
7. Cover with the lid and cook, stirring occasionally, until the liquid has evaporated and the lentils are tender, 15 to 20 minutes.
8. Add the salt, pepper, coriander and cilantro; taste, and add more salt and pepper, as needed. This is your filling.
9. While the lentils cook, preheat the oven to 350 F (175 C).
10. Transfer the bell peppers to an ovenproof casserole dish, trimming their bottoms, as needed, to help them stand upright.
11. Divide the filling mixture among them, filling the peppers up to the rim. Top with the reserved bell pepper caps. Bake (middle rack) until the peppers are just tender when pierced with a fork.
12. Garnish with more chopped cilantro or whole leaves, if desired; serve warm.