Spicy lentil stuffed peppers

We enjoy food that has a bit of a kick, and I love beans. This recipe is great year-round. I typically make 4 so that we can each have one for lunch the next day.

Ingredients

• 4 medium peppers
• 2 stalks celery, thinly sliced or diced (I'm allergic to celery, so I leave it out)
• 1 leek, thinly sliced or diced (if you don't have leek, just use an onion)
• 2 cups diced tomatoes
• 2 cups lentils (if using the canned ones, remember to drain and rinse them)
• 2 cloves of garlic, minced
• 4 tablespoons ground cumin
• 2 teaspoon ground coriander
• 1 teaspoon red chili flakes (or you can use a pinch of cayenne instead, or both)
• 2 tablespoons extra virgin olive oil
• butter or coconut oil 
• freshly ground pepper
• optional: fresh parsley leaves, chopped
• optional: plain, fat-free greek yogurt

Preparation

1. Preheat oven at 400 F. Line a deep pan with parchment paper or foil. 
2. Slice tops from the peppers and set them aside. Scoop out the inside, and when clean, place the peppers in the pan.
3. Melt butter in a pan, over medium heat. Add the celery and the leek, and cook for 3-5 minutes (until they are lightly browned). Add in the garlic, ground black pepper, chili flakes, cumin and coriander. Stir and cook for 2 minutes.
4. Add in the lentils and tomatoes. Reduce heat and let simmer for 10-15 minutes. Remove from heat.
5. Spoon the mixture in the peppers. Place the tops back on the peppers. Drizzle lightly with olive oil.
6. Bake for 45 minutes to an hour, or until the peppers have softened. 
7. Top with parsley and greek yogurt before serving.