Open Faced Power Peppers!!

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!

Ingredients

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!