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LENTIL AND TOMATO STUFFED PEPPERS

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 4
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup dry brown lentils, picked over, rinsed
  • 2 cups water
  • 1/2 teaspoon dried thyme leaves
  • 2 large green or yellow bell peppers
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped celery, including leaves
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 1 cup = 4 oz cup shredded part-skim mozzarella cheese
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, reduce heat to medium-low; simmer 15 minutes or until just tender. Drain; keep warm.

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.

Heat skillet over medium-high heat. When hot, add onion and celery. Cook 3 minutes or until tender, stirring several times. Add undrained tomatoes, cooked lentils, salt and black pepper. Bring to a simmer; keep warm over low heat.

Turn pepper halves over. Place half of the tomato-lentil mixture in peppers. Top with half of the cheese. Add remaining tomato-lentil mixture and top with remaining cheese. Bake 5 minutes more to melt cheese.