Lentil Stuffed Peppers

• 1/2 cup dried brown lentils, picked over, rinsed
• 2 cups water
• 1/2 teaspoon dried thyme leaves
• 2 large green bell peppers
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 cup mozzarella cheese, shredded
• 3 cups brown rice, cooked

1. Preheat oven to 400u0b0F Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside.
2. Combine lentils, water and thyme in medium saucepan. Bring to a boil over high heat. Cover with tight fitting lid, reduce heat to medium-low; simmer 15 minutes or until just tender. Drain.
3. Meanwhile, cut bell peppers lengthwise through stem into halves. Remove seeds and membranes. Place peppers, cut-side down, in pan. Bake 15 minutes or until tender.
4. Heat skillet over medium-high heat. When hot, add onion and celery. Cook 3 minutes or until tender, stirring several times. Add undrained tomatoes, salt and black pepper. Bring to a simmer, keep warm over low heat. Stir in drained lentils.
5. Turn pepper halves over. Place half of tomato-lentil mixture in peppers. Top with half of the cheese. Add remaining tomato-lentil mixture and top with remaining cheeese. Bake 5 minutes more to melt cheese. Serve with rice.

brown lentils, water, thyme, green bell peppers, onion, celery, tomatoes, kosher salt, ground black pepper, mozzarella cheese, brown rice

Taken from www.food.com/recipe/lentil-stuffed-peppers-380037 (may not work)