Stuffed Peppers Carolyn

• 1 c. lentils
• 2 1/2 c. chicken broth
• 1 carrot, sliced
• 2 c. bacon
• 1 onion, chopped
• 1 Tbsp. vegetable oil
• 1 egg, lightly beaten
• 4 Tbsp. grated Parmesan cheese
• 1 1/2 c. tomato sauce, seasoned with Italian herbs
• 4 green peppers
• 2 Tbsp. whole wheat bread crumbs

1. Place lentils in broth; bring to boil.
2. Add carrot; cover and simmer for 30 minutes or until liquid is absorbed.
3. Brown bacon until well done.
4. Dry on paper towels to remove excess grease; crumble.
5. Saute onions in oil until golden brown.
6. Combine with bacon, lentils, egg, 1/2 cup tomato sauce and half of the cheese. Cut tops off peppers (about 1 inch), removing seeds and pulp.
7. Fill with lentil mixture.
8. Sprinkle with crumbs and cheese.
9. Place in a covered casserole.
10. Pour remaining sauce in casserole.
11. Cover and bake at 350u0b0 for 30 minutes.

lentils, chicken broth, carrot, bacon, onion, vegetable oil, egg, parmesan cheese, tomato sauce, green peppers, whole wheat bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533369 (may not work)