Lentil Stuffed Peppers

• 5 whole Large Bell Peppers, Washed
• 1 teaspoon Olive Oil
• 1/2 cups Onion, Diced Small
• 14 ounces, weight Can Diced Tomatoes
• 1/2 cups Uncooked Brown Rice
• 1/2 cups Water
• 1 teaspoon Worcestershire Sauce
• 2 teaspoons Grated Parmesan Cheese
• Pepper, Taste
• 2- 1/2 cups Cooked Lentils
• 1/2 cups Shredded Light Cheddar Cheese

1. Bring a large pot of water to a boil.
2. Cut tops off of the peppers; discard seeds and membranes.
3. Remove the stem but chop the remaining pepper tops; set aside.
4. Place the whole peppers in the pot of boiling water for 5 minutes.
5. Remove them from the water using a slotted spoon.
6. On a paper towel, invert peppers and let them drain.
7. Preheat oven to 350 F.
8. In a large skillet over medium low heat add olive oil, onion and diced pepper tops and cook until tender.
9. Add the un-drained can of tomatoes, rice, water, Worcestershire sauce, Parmesan cheese and a dash of pepper.
10. Bring to a boil then reduce heat to a simmer.
11. Cover and simmer for 15 to 18 minutes or until rice is tender; stir occasionally.
12. Then add lentils and cheddar cheese and stir until cheese is melted.
13. Stuff peppers with the lentil mixture and place the peppers in a 10 x 6 x 2 inch baking dish.
14. Cover the baking dish with aluminum foil or a lid and bake for 30-35 minutes.

bell peppers, olive oil, onion, tomatoes, brown rice, water, worcestershire sauce, parmesan cheese, pepper, cheddar cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/lentil-stuffed-peppers/ (may not work)