Lentil Pilaf - Stuffed Peppers

1 1/2 tablespoons olive oil
1 cinnamon stick
1/2 teaspoon cardamom pods
1/2 teaspoon fennel seeds
6 cloves
2 bay leaves

1 red onion, finely chopped
1 cup brown rice
1 cup mixed beans and lentils ( I used black eyed peas, green lentils red lentils and puy lentils)
1 cup mixed fresh vegetables (e.g carrots, cauliflower, peas, potatoes)

1/2 cup almonds roughly chopped
1/4 cup raisins
2 cups water
1/2 teaspoon salt

6 large red capsicum peppers

Serves 6
In a large pan, heat the olive oil over medium heat. Add cinnamon stick, cardamom pods, fennel seeds, cloves and bay leaves and fry for a couple of minutes, until fragrant. Add chopped onions and cook until softened. Add the mixed lentils/beans and rice and stir until lentils and rice is well coated. Stir in the chopped vegetables, raisins and nuts and salt. Now add the water. Put on a lid and simmer over medium low heat until all liquids have been absorbed and the rice and lentils are cooked. Remove cinnamon stick and bay leaves. Set aside.

Preheat oven to 180C/380F.
Prepare the peppers by cutting off the tops and de-seeding the insides of the peppers. Fill each pepper with the pilaf, and replace the tops. Place the filled papers in a roasting dish. Roast for 30 to 45 minutes, until peppers are softened but still firm. Serve warm.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com