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.