Pereroni Ripieni Con Lenticchie(Bell Peppers Stuffed With Lentils) - cooking recipe

Ingredients

1 c. dried lentils
4 Tbsp. butter
1 medium carrot, chopped
1 medium onion, chopped
1/2 c. dry white wine
1/2 tsp. salt
freshly ground pepper to taste
1 Tbsp. olive oil
2 garlic cloves, chopped
1/4 c. fresh tomato pulp with skin and seeds removed or 1/4 c. canned Italian plum tomatoes, drained and chopped
1/2 tsp. dried rosemary
1/4 tsp. cayenne pepper
2 Tbsp. currants, soaked for 15 minutes in warm water to cover and drained
1 Tbsp. pine nuts
3 to 4 Tbsp. bread crumbs
6 large red or green bell peppers, cut in half lengthwise with seeds removed
1/4 c. freshly grated Parmesan

Preparation

Soak the lentils for 8 hours or overnight in 3 cups of water. Drain and rinse.