Lentil And Sausage Stuffed Peppers

• 3 red bell peppers
• 3 yellow bell peppers
• 3 cups water, divided
• 1/2 cup dried brown lentils
• 1/4 teaspoon salt
• 1/2 cup uncooked long-grain rice
• 1 cup diced onion
• 8 ounces basil, pine nut, and chicken sausage, chopped (such as Gerhard's)
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup dried currants or 1/4 cup raisins
• 1/4 cup chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 1 tablespoon capers
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon black pepper
• 1/4 cup grated fresh parmesan cheese

1. Cut bell peppers in half, keeping stems intact. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside.
2. Combine 2 cups water, lentils, and salt in a saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain and set aside.
3. Bring 1 cup water to a boil in a medium saucepan; add rice and onion. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
4. Remove from heat. Set aside. Place sausage in a small nonstick skillet over medium-high heat; saute until browned.
5. Preheat oven to 350u0b0.
6. Combine lentils, rice mixture, sausage, mozzarella, and remaining ingredients except Parmesan in a large bowl. Divide lentil mixture evenly among bell peppers; sprinkle with Parmesan. Place stuffed peppers in an 11 x 7-inch baking dish; cover and bake at 350u0b0 for 15 minutes. Uncover and bake an additional 15 minutes.

red bell peppers, yellow bell peppers, water, brown lentils, salt, longgrain rice, onion, basil, mozzarella cheese, currants, parsley, balsamic vinegar, capers, fresh basil, black pepper, parmesan cheese

Taken from www.food.com/recipe/lentil-and-sausage-stuffed-peppers-405231 (may not work)