LENTIL STUFFED PEPPERS 
1/2 c. dry lentils
2 lg. green peppers
1 sm. onion, chopped
1 c. grated cheddar cheese
A few pieces Swiss or Jack cheese
8 oz. tomato sauce
1/4 c. walnut pieces or pecans
2 tbsp. oil

Put lentils and 3 cups water in a medium saucepan. Bring to a boil and then reduce heat to simmer. Cook about 25 minutes until lentils are tender but not soggy. Slice green peppers in half; save the seeds to be used later.

Steam the green peppers for 8 minutes in a large skillet. Saute the onion until soft. Add seeds and pulp from the peppers inside. Drain lentils and add to the onions, etc. Add grated cheese until it melts.

Add 1/2 cup tomato sauce, salt and pepper, and nut pieces; fill the pepper insides. Put in a buttered dish. Spread a little tomato sauce on top and add small pieces of cheese on top.

 

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