Serves 8 to 10.

1 c. black beans, cooked and rained
1 c. lentils, cooked and drained
1 1/2 c. spaghetti sauce
2 tbsp. salad oil
4 lg. green peppers, cut in 1/4 inch strips
1/2 tsp. garlic powder
1 c. grated Parmesan cheese
1 1/2 c. shredded Monterey Jack cheese

In a large skillet, saute peppers in salad oil until tender. Puree lentils and spaghetti sauce. In large bowl, combine lentil mixture, black beans, garlic powder, peppers and 1/2 cup Parmesan cheese; mix well. Place in shallow 2 1/2 quart greased casserole dish. Sprinkle top with Monterey Jack cheese and remaining Parmesan. Bake at 350 degrees, 35 minutes, or until golden and bubbly.