EAT THE RAINBOW!
I love everything in this recipe. All the flavors, spices, textures and colors! It definitely a spring-y meal :)
~ Kiran
– Bring a medium pot filled partially with water to a boil. Halve the bell peppers, removing the pith and the seeds. Place the peppers in the boiling water, and let them cook Remove and drain cavity side down on a paper towel or kitchen towel.
– Cook the lentils in water. Bring to a boil, then simmer. Drain and set aside. – Preheat the oven.
– Heat the olive oil in a deep sided sauté pan over medium heat. Add the leeks and the garlic, and cook until the leeks begin to wilt. Add the yellow squash and tomatoes, season to taste with salt and pepper, as well as the cumin, coriander, marjoram, and paprika. Cook.
– Place the peppers in an ovenproof dish and fill with the lentil stuffing. Top with remaining cheese and drizzle lightly with a tiny bit of olive oil. Bake until the cheese is melted and the peppers are tender. Garnish with parsley and serve.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...