Step 1

Cut off the tops of the bell peppers and reserve them; discard the seeds and membranes from inside the peppers.

Step 2

In a large skillet with a tightfitting lid, heat 2 tablespoons of the oil over medium heat until shimmering. Add the bell peppers and cook, turning frequently, until they are lightly browned on all sides, 5 to 10 minutes. Transfer to a plate.

Step 3

Add the remaining 2 tablespoons of oil to the skillet over medium heat. Add the cumin and cook until they begin starts to pop and brown, about 2 minutes. Add the onions and jalapeño (to taste) and cook, stirring frequently, until softened and lightly browned, about 8 minutes. Stir in the broth, lentils and ginger.

Step 4

Bring the liquid to a boil, then reduce the heat to medium-low, so the liquid is barely simmering. Cover with the lid and cook, stirring occasionally, until the liquid has evaporated and the lentils are tender, 15 to 20 minutes. Add the cilantro, coriander, salt and pepper. Taste, and season with more salt and/or pepper, as needed. This is your filling.

Step 5

While the lentils are cooking, position a rack in the middle of the oven and preheat to 350 degrees.

Step 6

Transfer the bell peppers to an ovenproof casserole dish, trimming their bottoms, as needed, to help them stand upright. Divide the filling mixture among them, filling the peppers up to the rim. Top with the reserved bell pepper caps. Bake for 15 to 20 minutes, or until the peppers are just tender when pierced with a fork.

Step 7

Garnish with more chopped cilantro or whole leaves, if desired, and serve warm.