Samosa Stuffed Peppers

• 4 large red bell peppers, halved
• 2 Tbs. vegetable oil
• 1 large onion, chopped (2 cups)
• 4 tsp. curry powder
• 1 Tbs. garam masala
• 2 tsp. grated fresh ginger
• 1 cup basmati rice
• 1/4 cup red lentils, rinsed and drained
• 1/2 tsp. salt
• 1 1/2 cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
• 2 large carrots, finely diced (1 cup)
• 1 cup green beans, coarsely chopped
• 1/2 cup raisins or dried currants, optional
• 1/2 cup unsalted peanuts or cashews, coarsely chopped

1. Preheat oven to 350F.
2. Place halved bell peppers cut side down in two large baking dishes.
3. Cover with foil, and bake 25 minutes, or until peppers begin to soften.
4. Heat oil in large saucepan over medium heat.
5. Add onion, and saute 3 to 5 minutes.
6. Add curry powder, garam masala, and ginger, and cook 1 minute.
7. Stir in rice, lentils, salt, and 4 cups water.
8. Add chickpeas, carrots, green beans, and raisins (if using).
9. Cover, and bring to a boil.
10. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice.
11. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.
12. Flip bell pepper halves.
13. Fill each with 3/4 cup rice mixture.
14. Re-cover baking dishes, and bake 15 minutes.
15. Uncover, and bake 5 to 10 minutes more.

red bell peppers, vegetable oil, onion, curry powder, garam masala, ginger, basmati rice, red lentils, salt, chickpeas, carrots, green beans, raisins, cashews

Taken from www.vegetariantimes.com/recipe/samosa-stuffed-peppers/ (may not work)