Lentil-Stuffed Peppers

• 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

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.

water, lentils, green bell peppers, olive oil, onion, garlic, nuts, golden delicious apple, tomato sauce, green olives, raisins, ground cumin, ground cinnamon, salt, pepper

Taken from www.food.com/recipe/lentil-stuffed-peppers-493949 (may not work)