Punjabi Dal Makhani Stuffed Bell Peppers

A fusion twist to the classic Indian dish, Dal Makhani, stuffed inside crisp bell peppers for a delightful vegan appetizer from India.

🛒 Ingredients

• 4 count Bell Peppers
• 1 cup dry Red Lentils
• 1 cup dry Black Gram
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 2 pieces Green Chilies
• 1 tsp dry Cumin Powder
• 1 tsp dry Coriander Powder

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 375°F (190°C). Prepare bell peppers by cutting off the tops and removing seeds.

2. 2

   Step 2: Boil the lentils and black gram in separate pots until they are soft.

3. 3

   Step 3: Heat oil in a pan and sauté onions, garlic, ginger, and green chilies until the onions turn brown.

4. 4

   Step 4: Add cumin and coriander powder, followed by cooked lentils and black gram. Mix well.

5. 5

   Step 5: Stuff each bell pepper with the lentil mixture and place them in a baking dish.

6. 6

   Step 6: Bake for 20-25 minutes or until the bell peppers are tender.

7. 7

   Step 7: Serve warm with naan or rice.

💡 Pro Tips

Use a variety of bell peppers for different colors, avoid overcooking the bell peppers. Store leftover dal in an airtight container in the refrigerator.

📊 Nutrition per Serving