3 red bell peppers
\n3 yellow bell peppers
\n3 cups water, divided
\n1\/2 cup dried brown lentils
\n1\/4 tsp. salt
\n1\/2 cup uncooked long-grain rice
\n1 cup diced onion
\n8 oz. basil, pine nut, and chicken sausage, chopped (such as Gerhard’s)
\n1 cup (4 oz.) shredded part-skim mozzarella cheese
\n1\/4 cup dried currants or raisins
\n1\/4 cup chopped fresh parsley
\n2 T. balsamic vinegar
\n1 T. capers
\n2 T. chopped fresh basil
\n1\/4 tsp. black pepper
\n1\/4 cup (1 ounce) grated fresh Parmesan cheese<\/p>\n
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; saut\u00e9 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.<\/p>\n
Yield: 6 servings
\nServing size: 2 pepper halves<\/p>\n
Calories: 292
\nFat: 9.7g
\nFiber: 4.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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)…<\/p>\n