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Ingredientes
- 2/3 c. Red lentils
- 4 Tbsp. Vegetable oil
- 4 med Green bell peppers
- 1 tsp Cumin seeds
- 2 x Onions, minced
- 2 x Green chilies
- 1 x 1 inch piece ginger, grated
- 1 Tbsp. Grnd coriander
- 1 1/4 c. Water Salt & pepper
- 2 Tbsp. Minced cilantro
Direcciones
- Rinse lentils & soak for 30 min. Heat half oil in skillet. Add in peppers & cook for 3 to 5 min until golden. Drain & cold.
- Add in remaining oil to pan. Cook cumin until they begin to pop. Add in onions & chilies & cook for 8 min. Stir in ginger & coriander.
- Drain lentils & add in to the pan with water. Stir well & cover. Cook for 15 to 20 min til lthe liquid has evaporated.
- Stir in salt & pepper. Add in cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 min.
- Linda Fraser, "Curries & Indian Foods"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 338 | |
| Calories from Fat 134 | 40% |
| Total Fat 15.26g | 19% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 90mg | 4% |
| Potassium 698mg | 20% |
| Total Carbs 40.79g | 11% |
| Dietary Fiber 14.6g | 49% |
| Sugars 10.64g | 7% |
| Protein 12.05g | 19% |
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