3 red bell peppers
3 yellow bell peppers
3 cups water, divided
1/2 cup dried brown lentils
1/4 tsp. salt
1/2 cup uncooked long-grain rice
1 cup diced onion
8 oz. basil, pine nut, and chicken sausage, chopped (such as Gerhard’s)
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/4 cup dried currants or raisins
1/4 cup chopped fresh parsley
2 T. balsamic vinegar
1 T. capers
2 T. chopped fresh basil
1/4 tsp. black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese

Cut bell peppers in half, keeping stems intact. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside. Combine 2 cups water, lentils, and salt in a saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain and set aside. Bring 1 cup water to a boil in a medium saucepan; add rice and onion. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat. Set aside. Place sausage in a small nonstick skillet over medium-high heat; sauté until browned. Preheat oven to 350 degrees. Combine lentils, rice mixture, sausage, mozzarella, and remaining ingredients except Parmesan in a large bowl. Divide lentil mixture evenly among bell peppers; sprinkle with Parmesan. Place stuffed peppers in an 11 x 7-inch baking dish; cover and bake at 350 degrees for 15 minutes. Uncover and bake an additional 15 minutes.

Yield: 6 servings
Serving size: 2 pepper halves

Calories: 292
Fat: 9.7g
Fiber: 4.3g