Lentil-stuffed Peppers

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hall Estate in Terrell, Texas in 1994.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * bell peppers
 * 2 ounces red lentils
 * 1 tablespoon olive oil
 * 1 small white onion finely chopped
 * 2 garlic cloves crushed
 * 2 teaspoons freshly chopped thyme
 * 2 ounces spinach shredded
 * ¼ teaspoon freshly grated nutmeg
 * 1 ounce cashew nuts finely chopped
 * 1 ounce pitted prunes chopped
 * 2 tablespoons yogurt
 * 1 teaspoon salt
 * 1 teaspoon freshly ground pepper

Directions

 * 1) Preheat oven to 375°F and lightly oil an ovenproof dish.
 * 2) Place lentils in a saucepan and cover with water.
 * 3) Bring to boil then reduce heat and simmer uncovered for 10 minutes.
 * 4) Drain well.
 * 5) Heat oil in a frying pan then add onion and garlic and sauté for 5 minutes.
 * 6) Remove from heat then add remaining stuffing ingredients and mix well.
 * 7) Halve peppers length-ways and remove seeds.
 * 8) Stuff peppers with filling then place in prepared dish.
 * 9) Cover with foil and bake 30 minutes.
 * 10) Serve immediately.