Lentil-Stuffed Peppers

Ingredients

• 4 cups water
• 1 cup lentils
• uncooked
• 6 large green bell peppers
• 1 teaspoon olive oil
• 1 cup onion
• chopped
• 2 garlic cloves
• finely chopped
• 2 tablespoons pine nuts (or chopped almonds)
• 1 medium golden delicious apple
• unpeeled
• finely chopped
• 2 (8 ounce) cans tomato sauce
• 8 small stuffed green olives
• chopped
• 13 cup raisins
• 1 teaspoon ground cumin
• 14 teaspoon ground cinnamon
• 14 teaspoon salt
• 14 teaspoon pepper

Instructions

1. Bring the water to a boil in a medium saucepan.
2. Add lentils and reduce heat to medium-low - cover and simmer 40 minutes or until lentils are tender.
3. Drain.
4. Slice the tops off the bell peppers.
5. Remove seeds and membranes.
6. Fill a large saucepan with water and bring to a boil over medium heat.
7. Add peppers.
8. Boil 5 minutes, then remove peppers from water and place upside-down on towels to drain.
9. Heat oil in a large nonstick skillet over medium heat.
10. Add onion, garlic, and pine nuts.
11. Cook, stirring frequently, 5 minutes or until onion begins to brown and pine nuts are lightly toasted.
12. Add apple and continue to cook, stirring frequently, 3 minutes more.
13. Remove from heat and stir in lentils and remaining ingredients, mixing well.
14. Preheat oven to 350 degrees.
15. Have a 7 x 11 inch baking pan ready.
16. Divide lentil mixture evenly and fill each pepper using about 3/4 cup in each pepper.
17. Place stuffed peppers in baking pan and fill bottom of pan with 1/4 inch water.
18. Cover tightly and bake 35 minutes.