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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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AFGHANISTAN |
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16.
KOSHER LENTIL STUFFED PEPPERS
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INGREDIENTS:
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Serves 4
- 2/3 c Red lentils
- 1 inch piece ginger, grated
- 4 tb Vegetable oil
- 1 tb Ground coriander
- 4 md Green bell peppers
- 1 1/4 c Water
- 1 ts Cumin seeds
- Salt & pepper
- 2 Onions, chopped
- 2 tb Chopped cilantro
- 2 Green chilies
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DIRECTIONS:
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Rinse lentils & soak for 30 minutes. Heat half oil in
skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain
& cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add
onions & chilies & cook for 8 minutes. Stir in ginger & coriander.
Drain lentils add to the pan with water. Stir well & cover. Cook for 15 to
20 minutes until the liquid has evaporated. Stir in salt & pepper. Add
cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils &
replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes.
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KOSHER DELIGHT MAGAZINE
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