Lentil Stuffed Peppers

With a tomato-vegetable-lentil filling

Stuffed bell peppers with a tomato-vegetable-lentil filling layered with mozzarella cheese for an easy meatless entrée.

Hands on time: 40 minutes, total time: 40 minutes 

This recipe makes 4 servings (1 half stuffed pepper and 3/4 cup rice each)

Lentil Stuffed Peppers Ingredients:
PAM® Original No-Stick Cooking Spray
1/2 cup dry brown lentils, picked over, rinsed
2 cups water
1/2 teaspoon dried thyme leaves
2 large green bell peppers
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery, including leaves
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, un-drained
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz)
3 cups hot cooked brown rice
Total cost: $7.76

Lentil Stuffed Peppers Directions:
Preheat oven to 400°F. Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside. 
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. 
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. 
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. 
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 cheese. Bake 5 minutes more to melt cheese. 
Serve with rice.

Cook's Tips:
No dried thyme leaves? Substitute 1/2 teaspoon Italian seasoning or poultry seasoning (both contain thyme) or 1/4 teaspoon ground thyme.
Add additional color to the cooked brown rice by tossing in 1 tablespoon finely chopped parsley just before serving.

For more recipes visit ConAgra Foods at www.startmakingchoices.com

Calories 380 
 %Daily Value* 
Total fat 7 g 10%* 
Saturated fat 3 g 16% *
Cholesterol 18 MG 6%* 
Sodium 562 MG 23%* 
Carbohydrate 63 g 21%* 
Dietary fiber 12 g 50%* 
Sugars 7 g 1%* 
Protein 18 g 37%* 
Vitamin A 18%* 
Vitamin C 145%*
Calcium 30%* 
Iron 19%* 
* Percent Daily Values are based on a 2,000 calorie diet
Nutritional info provided by ConAgra.