Stuffed Peppers with Lentils

Ingredients

• 1/2 cup dry lentils
• 1/2 cup long grain brown rice
• 1 tbsp parmesan cheese
• 1 1/4 cups Italian diced tomatoes
• 2 large green peppers, seeds removed halved
• 1 tsp garlic
• 2 tsps dried oregano
• 1/2 cup marinara sauce

Directions

1. Cut peppers in half lengthwise and remove seeds. Place cut side up in casserole dish.
2. Combine rice, lentils, tomatoes, parmesan, garlic and oregano.
3. Add salt and pepper to taste. Divide mixture evenly between the 4 pepper halves. Top with 1 cup water and spoon marinara sauce over top.
4. Cover tightly and bake at 350 °F (175 °C) for 75-90 minutes until peppers are soft, occasionally pouring sauce back into the peppers.