Stuffed Peppers

• 2 None red bell peppers, halved lengthwise, seeds and pith removed
• 2 None green bell peppers, halved lengthwise, seeds and pith removed
• 2 tsp olive oil
• 1 None medium onion, finely chopped
• 3.5 oz wild rice and mushroom medley
• 1/4 tsp dried thyme leaves
• 1/2 None vegetable bouillon cube, crushed
• 1 (13.5 oz) can brown lentils, rinsed
• 1 1/3 cups baby spinach, roughly chopped
• 1/3 cup walnuts, chopped
• 3 oz feta cheese, crumbled
• 1/4 cup sour cream
• None None mixed greens, to serve

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper. Lightly coat peppers in oil then place on baking tray.
2. Heat oil over medium heat. Add onion and cook, stirring, for 5 mins, or until soft. Add rice, thyme and powdered bouillon cube. Add 3/4 cup water. Bring to a boil, reduce heat and simmer, covered, for 12 mins, or until rice is tender. Remove from heat.
3. Add lentils and spinach. Cover and set aside for 5 mins. Add walnuts then season. Fill peppers with filling. Top with feta cheese and bake for 35 mins, or until peppers are tender. Serve with sour cream and mixed greens.

red bell peppers, green bell peppers, olive oil, onion, wild rice, thyme, vegetable bouillon cube, brown lentils, baby spinach, walnuts, feta cheese, sour cream, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/23883 (may not work)