Stuffed Peppers!

Lentil Stuffed Peppers (serves one)

• 1 large (REALLY large) green pepper, halved and deseeded
• 1/4 cup basmati rice, dry
• 3/4 cup water
• 1/2 cup Trader Joe’s steamed lentils (or any 1/2 cup of prepared lentils)
• 2 cloves garlic, minced
• 1/4 cup onion, diced
• 1 tbsp. olive oil
• 1/2 cup diced tomatoes, drained
• 1/2 cup tomato sauce**
• 1 tbsp. tomato paste
• 1 tsp. garlic powder
• 1 tbsp. basil
• 1 tsp. oregano
• salt and pepper to taste

**to make the tomato sauce, I used the other half of the diced tomato can and pureed it until smooth – one less thing to buy!

Directions: Begin by combining the dry rice and water in a small saucepan and bringing to a boil. Once the water is boiling, turn the heat down to low and cover. This will need to cook for approximately 30 minutes before turning off.

While your rice is cooking, preheat your oven to 350 degrees. Halve and deseed your pepper and line a baking pan with foil and cooking spray. Pop those peppers into the oven for 30 minutes.

In another small pan, heat the olive oil over medium high heat and add your two cloves of garlic (you could probably make it three – you are eating alone tonight) and onion. Stir frequently and cook for ~5 minutes or until translucent. Add your tomato sauce, diced tomatoes and spices and simmer for 10-15 minutes.

By this time, your rice should be about done. Fluff the rice with a fork and add your prepared lentils and sauce, with about 1/4 cup sauce reserved. Stir until the rice and lentils are coated evenly with the tomato sauce. Pull the peppers out of the oven and crank up the heat to 400 degrees. Stuff the peppers with the rice and lentil mixture and top with the additional tomato sauce. Cook for an additional 10-15 minutes or until the peppers begin to char.

http://cleaneatingchelsey.com/2011/05/26/stuffed-peppers-for-one/