Lentil-Stuffed Green Peppers

By devogirl

This vitamin C– and protein-packed entrée is a crowd pleaser with family members of all ages.

Ingredients

• Lentils:
• 1 cup short grain brown rice
• 2 1/2 cups water
• 2 medium carrots, peeled and thinly sliced
• 1/2 cup dried lentils
• 1/4 tsp cumin
• 1 bouillion cube (chicken or beef)
• 1 Tbsp olive oil
• Peppers:
• 2 cups pasta sauce
• 4 green peppers
• 3 oz Mozzerella cheese

Details

Servings 4
Preparation time 45mins
Cooking time 85mins

Preparation

Step 1

Lentils and Brown Rice:

1. Combine all ingredients in a small medium saucepan.

2. Bring to a boil

3. Reduce heat, cover pan and simmer on low heat for 40 mins.

4. Turn off heat and let stand 5 mins covered. Then fluff with fork.



Peppers:
1. Preheat oven to 350°F.

2. Spread ⅓ of the pasta sauce in the bottom of 8″ × 8″ square pan.

3. Remove stems, seeds, and membranes from green peppers.

4. Stuff peppers with Lentils & Brown Rice mixture.

5. Top peppers with cheese.

6. Spread remainder of sauce over peppers.

7. Bake for 40 minutes.