Pereroni Ripieni Con Lenticchie(Bell Peppers Stuffed With Lentils)

Ingredients

• 1 c. dried lentils
• 4 Tbsp. butter ⓘ
• 1 medium carrot, chopped ⓘ
• 1 medium onion, chopped ⓘ
• 1/2 c. dry white wine ⓘ
• 1/2 tsp. salt ⓘ
• freshly ground pepper to taste
• 1 Tbsp. olive oil ⓘ
• 2 garlic cloves, chopped ⓘ
• 1/4 c. fresh tomato pulp with skin and seeds removed or 1/4 c. canned Italian plum tomatoes, drained and chopped ⓘ
• 1/2 tsp. dried rosemary ⓘ
• 1/4 tsp. cayenne pepper ⓘ
• 2 Tbsp. currants, soaked for 15 minutes in warm water to cover and drained ⓘ
• 1 Tbsp. pine nuts ⓘ
• 3 to 4 Tbsp. bread crumbs ⓘ
• 6 large red or green bell peppers, cut in half lengthwise with seeds removed ⓘ
• 1/4 c. freshly grated Parmesan ⓘ