Indian Spiced Filled Peppers

I have never been a huge fan of the Stuffed Pepper.  This recipe has changed my mind! I slightly adapted it from one I found on vegetariantimes.com.  This meal is HUGE on TASTE and packed with protein, vitamins and minerals and is very satisfying.  It stands alone and can be made ahead of time so it is a perfect weeknight meal!  I used 3 peppers instead of 4 so had leftover filling which will be my delicious lunch today!
 * Do be aware, red peppers are on the list of vegetables with the highest pesticide residue.  Buy organic here when you can.

4 organic Red Bell Peppers (halved and deseeded)
2 Tbs olive oil
1 large onion
4 tsp curry powder (I used 3 tsp plus 1 tsp Hot Madras Curry Powder if you have it)
1 Tbs Garam Masala
1 tsp turmeric
2 tsp grated fresh ginger
1 c brown Basmati rice
1/4 c red lentils
1/2 tsp salt
2 c chickpeas (or 1 can if using canned.  See Meaningful Modifications section for bean suggestion)
1 c diced carrots
4 cups of water
1 c chopped green beans
1/2 c raisins
1/2 c chopped raw almonds
non-fat Greek Yogurt for top

Preheat oven to 350F.  Place peppers cut side down in glass baking/ casserole dish, cover with foil and bake for about 20 minutes until softened.
On stovetop in a wok or other large pan, saute onion in olive oil until softened.  Add curry powder, Garam Masala and ginger and cook for about 1 minute.  Add rice, lentils, salt, chick peas, carrots and water and bring to a boil.  Reduce heat to medium and simmer for about 20-25 minutes, stirring occasionally until the water is almost completely absorbed.  Add the green beans, raisins, almonds and salt and pepper to taste.  Fill the peppers full with the rice mixture and return to baking dish.  If you are ready to eat soon, place the peppers back in the 350F oven and bake covered for 15 minutes then uncovered for 6.  If not ready, place the stuffed peppers in the refrigerator until you are ready then bake.
Serve with a dollop of fat free Greek Yogurt on top!