Persian Stuffed Peppers

Preheat the oven to 425°F. Cut the bell peppers in half lengthwise. Scoop out the seeds and white pith and discard. Rub each pepper with 2 tsp olive oil and sprinkle with salt and pepper. Place peppers on a baking sheet, cut side down, and roast until softened, about 15 to 18 minutes.

Roughly chop the pistachios. Peel and finely chop the onion. Finely chop the sour cherries. Place a medium saucepan over high heat and add half of the vegan butter. Once melted, add the pistachios and toast, shaking the pan often, until they are fragrant and browned in places, about 3 to 5 minutes. Transfer the toasted nuts to a bowl.

Return the medium saucepan to medium-high heat. Add the remaining vegan butter, chopped onion, and a sprinkle of salt. Cook until the onion is translucent, about 3 to 5 minutes. Stir in the chopped sour cherries and basmati rice and toast for 1 minute.

To the rice, add cumin, cardamom, and cinnamon, and stir to combine. Add 1½ cups water, bring rice to a simmer, and cover. Cook rice until all of the liquid has been absorbed, about 15 to 20 minutes. Let stand for 5 minutes, fluff with a fork, and season with salt and pepper.

Rinse and sort the red lentils. Add to a small saucepan with 2 cups water and Coconut Cloud. Give them a stir, place over high heat, and bring to a boil. Reduce heat and simmer until lentils are tender and can be mashed with a fork, about 10 to 15 minutes. Season with salt and pepper.

Pick the parsley leaves and tender stems, discard tough stems, and chop. Divide the creamy coconut lentils between your plates. Stuff the cooked Persian rice into the roasted bell peppers. Set the stuffed peppers on top of the lentils. Garnish with toasted pistachios and chopped parsley. Enjoy!