Curried Lentil-Stuffed Peppers


4 bell peppers
1 cup cooked lentils
1 cup cooked rice
butter, for sauteeing
1 onion, diced
1/4 cup raisins
1 Tbspn. curry powder (optional, I suppose)
a dollop of tomato sauce per pepper
2/3 cup shredded mozzarella


Cook as much rice and lentils as you wish; we like to make extra and then pull out what we need for various recipes. Preheat the oven to 375 degrees F. Wash, cut off the tops of, and de-seed the peppers. Save the tops for a salad some other time. Blanche or steam the peppers for just a few minutes, until slightly less firm. Saute the onions, then add the cooked rice and lentils, curry powder and raisins, stirring to homogenize. Place peppers in a dish (a 9X9 Pyrex will do), and fill them with the filling up to almost the top. Put a dollop of tomato sauce on each one and then sprinkle with cheese. Bake, covered with foil, for 30 minutes, then remove the foil and bake for 5 minutes longer.

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