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