Lentil & Coconut Curry Stuffed Peppers

4 red peppers

1 tbsp of oil

¼ cup diced red onion

½ cup diced carrots, reserve carrot tops and chop for garnish, if desired

2 cups cooked IMBO red lentils 1 cup chopped brocolli florets ½ cup cooked Spekko Saman Brown Rice

1 tbsp. mild curry powder ½ tsp. cayenne pepper

1 x 400 ml coconut milk

2 tbsp. tomato paste

1 tsp. soy sauce

2 tbsp. chopped cashews for topping (optional)

Preheat the oven to 180°C and grease an oven-proof baking dish. Use a knife to carefully cut and remove the tops of each pepper. Remove the tops and dice these. Set diced pepper aside.

Place peppers in the baking dish, and par cook the peppers in the oven for about 10 minutes. Set aside to cool.

To prepare the curry filling, heat oil in a large pan over medium-high heat. Add the onion and carrot, and cook until onion is translucent, about 3 to 5 minutes.

Add the cooked lentils, broccoli, cooked brown rice, curry powder and cayenne pepper.

Stir in the coconut milk, tomato paste and soy sauce, and cook until the vegetables are tender and the sauce is thick, about 3 to 5 minutes.

Stir in raw diced pepper (from pepper tops) and remove pan from heat.

Divide curry into four equal portions and spoon it into the peppers.

Place baking dish back in the oven and bake 20 additional minutes.

Cool for about 5 minutes, top with chopped carrot tops and cashews and serve.