Recipe: Dal Makhani Stuffed Bell PeppersDescription: A fusion dish combining rich and creamy dal makhani with roasted bell peppers, topped with cheese and fresh cilantro.Serves: 4 people Total Time: 70Difficulty: Easy to follow Ingredients needed: 0.5 cup black lentils, 0.5 cup kidney beans, 4 cups water, 2 tablespoon butter, 1 teaspoon cumin seeds, 1 medium onion, 2 cloves garlic, 1 tablespoon ginger, 1 cup tomato puree, 1 teaspoon salt, 0.5 teaspoon red chili powder, 0.5 teaspoon garam masala, 4 whole bell peppers, 0.5 cup cheddar cheese, 0.25 cup cilantroInstructions: Preheat the oven to 180°C (350°F). In a pot, add black lentils, kidney beans, and water. Bring to a boil, then simmer until soft, about 30 minutes. Drain and set aside. In a separate pan, heat butter over medium heat. Add cumin seeds and allow them to sizzle. Add diced onion, minced garlic, and grated ginger. Sauté until the onion is golden brown. Stir in the tomato puree, salt, red chili powder, and garam masala. Cook for 5 minutes until the mixture thickens. Add the cooked lentils and beans to the pan. Stir well and cook for an additional 10 minutes on low heat. Adjust seasoning if needed. Cut the bell peppers in half and remove the seeds and membranes. Fill each bell pepper half with the dal makhani mixture and place them in a baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil, sprinkle shredded cheddar cheese on top, and bake for another 10 minutes or until the cheese melts and the peppers are tender. Garnish with chopped cilantro before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: Indian, Vegetarian, Fusion, BakedThis Dal Makhani Stuffed Bell Peppers recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 70 minutes. Great for weekly meal prep and family dinners.