Lentil and Rice Stuffed Peppers

By amaliana

Ingredients

• 1 tablespoon oil
• 1 large onion, chopped
• 1 cup shredded carrots
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 1/2 cups water
• 1 can (14.5 ounces) diced tomatoes with garlic, oregano and basil
• 1 3/4 cups dried lentils
• 6 bell peppers
• 1 cup cooked rice
• 1/2 cup shredded Cheddar cheese
• 1 cup water
• 1 tablespoon shredded Cheddar cheese

Details

Servings 6

Preparation

Step 1

In large pot, heat 1 tablespoon oil over medium heat. Add 1 large onion(chopped); cook, stirring until lightly browned. Stir in 1 cup shredded carrots, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring 2 minutes. Stir in 3 1/2 cups water and 1 can (14.4 ounces) diced tomatoes with garlic, oregano and basil. Add 1 3/4 cups dried lentils. Reduce heat to medium; cover and simmer, stirring occasionally, until liquid is absorbed, about 35 minutes. Preheat oven to 350F. Trim tops of 6 bell peppers. Scoop out seeds. Remove lentils from heat; stir in 1 cup cooked rice and 1/2 cup shredded Cheddar cheese. Fill each pepper with about 1 cup lentil mixture. Place peppers in 13" x 9" baking dish. Pour 1 cup water into bottom of dish; cover with foil. Bake 45-60 minutes or until peppers are tender. Remove foil; top each pepper with 1 tablespoon shredded Cheddar cheese. Bake until cheese is melted, 5 minutes.