Pereroni Ripieni Con Lenticchie(Bell Peppers Stuffed With Lentils)

• 1 c. dried lentils
• 4 Tbsp. butter
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 1/2 c. dry white wine
• 1/2 tsp. salt
• freshly ground pepper to taste
• 1 Tbsp. olive oil
• 2 garlic cloves, chopped
• 1/4 c. fresh tomato pulp with skin and seeds removed or 1/4 c. canned Italian plum tomatoes, drained and chopped
• 1/2 tsp. dried rosemary
• 1/4 tsp. cayenne pepper
• 2 Tbsp. currants, soaked for 15 minutes in warm water to cover and drained
• 1 Tbsp. pine nuts
• 3 to 4 Tbsp. bread crumbs
• 6 large red or green bell peppers, cut in half lengthwise with seeds removed
• 1/4 c. freshly grated Parmesan

1. Soak the lentils for 8 hours or overnight in 3 cups of water. Drain and rinse.

lentils, butter, carrot, onion, white wine, salt, freshly ground pepper, olive oil, garlic, fresh tomato, rosemary, cayenne pepper, currants, pine nuts, bread crumbs, red, freshly grated parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640390 (may not work)