Photo Credit: Veena Thakker
Wash the peppers, slice the tops off, deseed them and rub a little salt inside. Heat a pan, add the onion, garlic and fry until golden. Add the red pepper powder, then the carrots, mushrooms, tomatoes, spring onions, salt and the spices. Cook for 5 minutes, then add the cooked lentils. Cook for 5 minutes more, adding 1-2 tbsp water if needed. Remove from heat and add the parsley and basil. Fill the peppers with the vegetables. Transfer the peppers to a pre-heated oven and bake for 15-20 minutes at 180 °C.
Serve with sour cream.