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 (14.5oz) Hunt's® Petite Diced Tomatoes, undrained

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 cup shredded part-skim mozzarella cheese (1 cup = 4oz)

3 cups hot cooked brown rice

 

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 lid, reduce heat to medium-low; simmer 15 min. 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 15min. or until tender. Heat skillet over medium-high heat. When hot, add onion and celery. Cook 3 min. 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 min. more to melt cheese. Serve over rice.

 

Cook's Tip: Add color to the cooked brown rice by tossing in 1 tablespoon finely chopped parsley just before serving.

 

Hands on Time: 40 min.         Total Time: 40 min.

Makes 4 servings (1/2 stuffed pepper and 3/4 cup rice each)