Lentil-Stuffed Peppers

Directions

1. Preheat oven to 350°F (180°C).
2. Cut the tops off the bell peppers and hollow them out by removing the ribs and seeds. Arrange in a full 4-inch deep hotel pan, in an off-set grid of 4 x 5.
3. In a large heavy-bottomed rondeau or large skillet, heat oil and add onions and garlic and sauté until aromatic and translucent. Add oregano, red pepper flakes, rice, and lentils.
4. Cook until everything is heated through, then place in a large bowl and add the marinara sauce and 3 cups (750 mL) of cheese. Fold to incorporate.
5. Fill each pepper with the mix and top with the remaining 1 cup (250 mL) of cheese.
6. Pour roughly ¼-inch of water into the bottom of the pan and cover with foil.
7. Bake for 30 minutes covered, then uncovered for an additional 15 minutes.
8. Serve hot.