Source: Lana Bernath

A vegetarian take on stuffed peppers using lentils and an array of fresh veggies.

Servings

1.0
1 pinch  salt and pepper 1.0
1 pinch  onion powder 1.0
1 pinch  garlic powder 1.0
1 pinch  paprika 1.0
1 tsp  olive oil 1.0
1 oz  cooking spray 2.0
2 cup  cold water 12.0
12 oz  tomato sauce 4.0
4 each  large red bell peppers 1.0
1 cup  Lentil beans, dry 1.0
1 each  Onion, sweet, fresh 1.0
1 cup  fresh mushrooms 1.0
1 each  medium celery stalk

1. Preheat oven to 350 degrees F. Spray pan with cooking spray and place to the side.
2. Boil 1 cup of lentils in 2 cups of water for 30 minutes.
3. While lentils are cooking, chop up onions, celery, and mushrooms. Make a small opening in the top of the peppers and clean out the seeds. Place peppers to the side.
4. Saute the chopped vegetables in olive oil. Drain lentils and add to the mixture. Season with salt, pepper, onion powder, and garlic powder.
5. Stuff the mixture into the peppers. Place peppers into the greased pan. If using, lightly cover with tomato sauce and cover pan with tin foil.
6. Bake in preheated over for 45 minutes.