Lentil and Rice Stuffed Peppers

Amidst the aftermath of Hurricane Sandy, we all have to use whatever we have available in the pantry and fridge until the stores re-open and shelves are stocked again.  Lentils provide plenty of protein and makes a great vegetarian dinner.

• 1 large onion, chopped
• 1 cup shredded carrot
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• Salt and Pepper to taste
• 1 (14.5 oz.) can diced tomatoes (with garlic, oregano and basil or stewed tomatoes)
• 1 tsp. Better than Boullion Chicken Base
• 1 cup shredded fresh spinach leaves (optional)
• 1-3/4 cup dried lentils
• 6 bell peppers 
• 1 cup cooked rice
• 1/2 cup shredded cheddar cheese plus more for topping

In a large pot, heat 1 Tbsp. olive oil over medium heat.  Add chopped onion and cook, stirring until lightly browned.  Stir in shredded carrot, garlic powder, onion powder,  and salt and pepper.  Cook for about 2 minutes.  Add diced tomatoes (with juice) 3-1/2 cups water, and dried lentils.  Cover and simmer, stirring occasionally until most of the liquid has been absored, about 35 minutes.  Stir in cooked rice, spinach, and cheddar cheese.

Preheat oven to 350 degrees F.  Trim tops of bell peppers.  Scoop out membrane and seeds and rinse well.  

Fill each pepper with about one cup of lentil mixture.

Place peppers in a 13 x 9 baking dish.  Add one cup of water into the bottom of the dish.

Cover with fol and bake 45 to 60 minutes or until peppers are tender.

Remove foil; top each pepper with 1 Tbsp. shredded cheddar cheese.  Return to oven and bake an additional 5-7 minutes or until cheese is melted.  

This makes quite a bit of filling.  Since I only had three peppers, I put the remaining filling in a small casserole dish and baked it along with the peppers.

~Adapted from a recipe from A. Sheedy