Some of the farmers on the central coast are still holding on to those last rays of summer and not yet giving up on bell peppers, so I couldn’t resist buying them last week. But this meal started out like many: I had a few bell peppers that had been asking to be eaten before I left them in the fridge too long, and carrots that were looking a little soft. I started throwing ingredients together and some how emerged with this asian-style stuffed pepper that happened to be total power, vegan, and delicious!
2 Medium Carrots, diced 3-4 Cloves Garlic, minced
3 Bell Peppers, cut in half lengthwise 2 T Olive Oil
1/2 c Walnuts, chopped 2 T Rice Wine Vinegar
1 1/2 c Lentils, cooked 1 T Soy Sauce
1/2 small Anaheim Pepper, minced A few pinches of Brown Sugar
2-3 T Chili in Oil Sauce (found in most asian markets, a salty and slightly spicy condiment)
Heat oven to 375 and mix all the ingredients in a bowl before putting them inside the peppers. Cover with foil and cook for 35-40 minutes, until the peppers are well roasted. Enjoy!