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Lentil-Stuffed Peppers with Coconut Rice

Michael Symon
  • 120 minutes
  • Serves

INGREDIENTS

1

Cilantro

1/2 tsp

Coriander, ground

2 cloves

Garlic

2 tsp

Ginger, fresh

3

Green bell peppers

1/2

Lemon

2 cups

Lentils

1

Onion, small

3

Red bell peppers

1 cup

Tomatoes

1

28- ounce can Tomatoes

2 cups

Coconut milk, full fat

4 3/4 cups

Vegetable stock

1 cup

Jasmine rice

3 tbsp

Brown sugar

1/4 tsp

Cayenne

1/2 tsp

Cinnamon

1/2 tsp

Curry powder

1 tsp

Kosher salt

1

Kosher salt and freshly ground black pepper

1/2 tsp

Turmeric, ground

3 tbsp

Olive oil

1 tsp

Cumin, ground