| | Directions | | Preheat oven to 375. Cover lentils with water, simmer until tender. Saut onions in olive oil, with paprika, and cayenne, until onions are golden. Turn off heat. Add 1 cup of cracked wheat to lentils. Be sure there is enough water to cook the wheat, which should take 5-10 minutes to cook. Taste to see, being careful not to overcook, as the mixture will be like porridge. Combine the onion-oil, and lentil/wheat mix. Add salt and pepper to taste. Add diced tomato to mixture. Stuff peppers with mixture. Place in a pan, with 1/4 inch of water, cover loosely with foil, and bake until peppers are tender. Serves 6. Can be reheated. |
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| Ingredients | | - |  | 1 cup lentils, washed |
| - | | 6 green or red bell peppers, stem and pith removed (small) |
| - | | 3 onions, thinly sliced |
| - | | 3/4 cup olive oil |
| - | | 1 tablespoon sweet paprika |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1 cup cracked wheat (Bulgar) |
| - | | 1 1/2 cups diced fresh tomato |
| - | | salt and pepper to taste |
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