Lentil Stuffed Peppers

Ingredients

• 1/2 cup dried brown lentils, picked over, rinsed
• 2 cups water
• 1/2 teaspoon dried thyme leaves
• 2 large green bell peppers
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped

• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 cup mozzarella cheese, shredded
• 3 cups brown rice, cooked

Directions

1. 1

   Preheat oven to 400°F Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside.

2. 2

   Combine lentils, water and thyme in medium saucepan. Bring to a boil over high heat. Cover with tight fitting lid, reduce heat to medium-low; simmer 15 minutes or until just tender. Drain.

3. 3

   Meanwhile, cut bell peppers lengthwise through stem into halves. Remove seeds and membranes. Place peppers, cut-side down, in pan. Bake 15 minutes or until tender.

4. 4

   Heat skillet over medium-high heat. When hot, add onion and celery. Cook 3 minutes or until tender, stirring several times. Add undrained tomatoes, salt and black pepper. Bring to a simmer, keep warm over low heat. Stir in drained lentils.

5. 5

   Turn pepper halves over. Place half of tomato-lentil mixture in peppers. Top with half of the cheese. Add remaining tomato-lentil mixture and top with remaining cheeese. Bake 5 minutes more to melt cheese. Serve with rice.