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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is from ConAgra Foods. I like it because it uses common pantry ingredients. It's a healthy dish to serve. 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. Preheat oven to 400°F Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside.
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. 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. 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. 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.
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