1/2 cup butter
1/2 cup shortening
1/2 teaspoon salt
1/2 teaspoon paprika
2 tablespoons dry white wine
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a small saucepan over medium heat. Saute shortening and shortening until light brown, then brown. Stir in salt and paprika. Adjust heat to medium-low, cover and simmer for 20 to 30 minutes.
In the same saucepan, place lentils and dry white wine; stir well. Stir in 2 teaspoons of wine. Heat through (or now "coarsely" stir in melted wine) and immediately stir in the grated cherries.
Lay flat on a cutting board, wrapping the peppers in foil, and roast for 20 to 25 minutes, or until the edges of the peppers begin to brown.
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