Lentil Stuffed Peppers

INGREDIENTS:

• 5 green bell peppers
• 3/4 cup uncooked Jasmati rice
• 3/4 cup uncooked lentils, rinsed
• 3 cups water
• 1 tablespoon oil
• 2 medium carrots, diced small
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• salt to taste
• ketchup

METHOD:

• Cut tops off of green peppers; remove the stems from the cut off tops, chop pepper tops and set aside
• Remove seeds from peppers, wash and place in casserole dish, cut side up
• Combine rice, lentils and water; bring to boil, lower heat and simmer for 20 minutes or until water is absorbed and rice and lentils are almost tender
• While lentils and rice are cooking, heat oil in skillet, add carrots, onion, garlic and chopped green pepper tops and saute for about 10 minutes; stir in Cajun seasoning
• Combine vegetables with lentil/rice mixture and salt to taste
• Stuff peppers with mixture and top with ketchup
• Cover and bake for 1 hour at 350 degrees or until peppers are tender