Instructions. In a medium pan, over low heat, sauté onions in coconut oil and broth until translucent. Directions. Preheat oven to 375 F. Slice off and save top of bell pepper, remove inner seeds and membranes, and set aside. Place peppers, cut-side down, in pan. Place the prepared peppers on the sheet and drizzle with 2 tablespoons olive oil. Meanwhile, cut bell peppers lengthwise through stem into halves. Cover with tight fitting lid, reduce heat to medium-low; simmer 15 minutes or until just tender. Bring to a boil over high heat. Drain. I grew up believing that yellow toor daal were the only lentils that existed in the world. Combine lentils, water and thyme in medium saucepan. Remove seeds and membranes. These lentil stuffed peppers are baked and seasoned to perfection. They’re a super easy and protein packed recipe for a night in. Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

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