Lentil Stuffed Peppers

1. 1

   Bring a large pot of water to a boil.

2. 2

   Cut tops off of the peppers; discard seeds and membranes.

3. 3

   Remove the stem but chop the remaining pepper tops; set aside.

4. 4

   Place the whole peppers in the pot of boiling water for 5 minutes.

5. 5

   Remove them from the water using a slotted spoon.

6. 6

   On a paper towel, invert peppers and let them drain.

7. 7

   Preheat oven to 350 F.

8. 8

   In a large skillet over medium low heat add olive oil, onion and diced pepper tops and cook until tender.

9. 9

   Add the un-drained can of tomatoes, rice, water, Worcestershire sauce, Parmesan cheese and a dash of pepper.

10. 10

    Bring to a boil then reduce heat to a simmer.

11. 11

    Cover and simmer for 15 to 18 minutes or until rice is tender; stir occasionally.

12. 12

    Then add lentils and cheddar cheese and stir until cheese is melted.

13. 13

    Stuff peppers with the lentil mixture and place the peppers in a 10 x 6 x 2 inch baking dish.

14. 14

    Cover the baking dish with aluminum foil or a lid and bake for 30-35 minutes.

* Per serving · 4 servings · Values may vary.