Stuffed Peppers with Lentils

Ainesosat

• 1 tl garlic
• 1/2 cup dry lentils
• 1 1/4 cups Italian diced tomatoes
• 1 rkl parmesan cheese
• 2 tsps dried oregano
• 1/2 kuppi marinara sauce
• 2 isoa green peppers, seeds removed halved
• 1/2 cup long grain brown rice

Ohjeet

1. Cut peppers in half lengthwise and remove seeds. Place cut side up in casserole dish.
2. Combine rice, lentils, tomatoes, parmesan, garlic and oregano.
3. Add salt and pepper to taste. Divide mixture evenly between the 4 pepper halves. Top with 1 cup water and spoon marinara sauce over top.
4. Cover tightly and bake at 350 °F (175 °C) for 75-90 minutes until peppers are soft, occasionally pouring sauce back into the peppers.