Lentil Chile Relleno

Directions

1. In a large skillet, add oil over medium to high heat. Add beef and brown. Add paprika, cayenne, cumin, lentils, and cheese, folding thoroughly until cheese starts to melt slightly.
2. Divide stuffing equally between the 10 peppers and close the opening with a tooth pick.
3. Prepare a dry-wet-dry dredge set up to batter and fry the stuffed peppers, using eggs and flour.
4. Fry peppers for 2 minutes per side, or until golden in 375°F (190°C) oil.
5. Remove toothpicks. To serve, pat dry any excess oil and place in a ramekin or shallow bowl with ½ cup (125 mL) salsa underneath.