Day-After-Dal Southwest Stuffed Bell Peppers (Vegan, Soy Free, W |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I frequently make masoor dal according to the recipe in Shanta Nimbark Sacharoff's Flavors of India cookbook. It is a fairly standard dal recipe; I'm sure any dal would work. I serve it with brown basmati rice. This is a recipe I invented to use up some leftover dal and rice. I was pleased that dal is so conducive to a southwestern flavor. Ingredients:
3 large red bell peppers |
1 cup cooked and cooled dal |
2 cups cooked and cooled brown rice |
1 (15 ounce) can black beans, thoroughly rinsed and drained |
1/2 bunch green onion, chopped |
2 large garlic cloves, minced |
1/2 teaspoon cumin |
1/4 teaspoon chili powder |
1 teaspoon red pepper flakes |
1/2 teaspoon salt (or to taste) |
2 tablespoons tomato paste |
2 tablespoons vegetable oil |
Directions:
1. Preheat oven to 350.
2. Halve peppers lengthwise; stem, seed, devein. Arrange peppers in baking dish, open sides up.
3. Combine all other ingredients in a separate dish.
4. Fill peppers with mixture.
5. Bake 15 minutes or until peppers are soft and stuffing is heated throughout.
6. If desired, provide a bowl of grated cheddar cheese for topping. My kids prefer their peppers with cheese on top. I like mine just fine without it.
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