Categories: Entree

Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cardamom
• Juice of 1/2 lemon
• 1 tablespoon finely chopped fresh ginger
• 1/2 head of cauliflower, chopped
• 1 medium sweet potato, diced
• 1 large tomato, diced
• ⅓ cup unsalted roasted cashews, chopped
• 1/4 cup cilantro, chopped
• ⅔ cup lentil sprouts
• 4 large red, yellow, and orange bell peppers
• Alfalfa sprouts for garnish

Directions

1. Preheat oven to 350°F. In a large skillet, heat oil over medium heat. Add onion, garlic, and spices. Cook until onion begins to soften.

2. Stir in lemon juice, ginger, cauliflower, potato, tomato, and cashews. Reduce heat, cover and cook 10 minutes or until potatoes have softened. Mix in cilantro and lentil sprouts and remove pan from heat.

3. Slice caps off peppers about ½ inch from the stem. Retain the cap. Scrape the veins and seeds. Stuff the cavity of each pepper to the top with filling and place the caps on top.

4. Place peppers on a baking sheet and cook for 20 minutes. To brown, use the broiler for the last 3 to 5 minutes. Remove from oven and garnish with alfalfa sprouts.

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