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

Pasta with Eggplant, Tomatoes and Peppers

Adapted from For Love of the Table

INGREDIENTS:

• 4 tablespoons olive oil
• 1 pound eggplant, cut into 3/4 inch pieces
• 3 green peppers, cut into 3/4 inch pieces
• 2 pounds tomatoes (about 5) peeled and chopped with juices
• 1/2 teaspoon red chili pepper flakes
• salt
• 1 box (13.25 ounce) whole grain rotini

METHOD

• Heat 2 tablespoons oil in deep skillet over medium-high heat until very hot
• Add eggplant and cook for several minutes, stirring occasionally, until browned on all sides; remove to plate
• Add remaining 2 tablespoons oil and heat
• Add tomato with juices and maintain a rapid simmer, stirring occasionally, about 10 minutes
• Return eggplant to the pan with peppers, salt and red chili pepper flakes
• Cover and simmer gently until the peppers are tender, about 1 hour
• Just before the sauce is ready, cook pasta according to package directions
• Add cooked pasta to the sauce and combine