Stuffed Peppers

• 2 red bell peppers halved lengthwise, seeds and pith removed
• 2 green bell peppers halved lengthwise, seeds and pith removed
• 2 teaspoons olive oil
• 1 onion medium, finely chopped
• 3 1/2 ounces wild rice and mushroom medley
• 1/4 teaspoon dried thyme leaves
• 1/2 vegetable bouillon cube crushed
• 13 1/2 ounces brown lentils rinsed
• 1 1/3 cups baby spinach roughly chopped
• 1/3 cup walnuts chopped
• 3 ounces feta cheese crumbled
• 1/4 cup sour cream
• 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, rice, thyme, vegetable bouillon, brown lentils, baby spinach, walnuts, feta cheese, sour cream, mixed greens

Taken from www.yummly.com/recipe/Stuffed-Peppers-1405913 (may not work)