SAUSAGE AND LENTIL STUFFED PEPPERS

[[ recipeID=recipe-8kfy5ahxm, title=Sausage and Lentil Stuffed Peppers ]]

4 red, yellow, or orange bell peppers

2 cups cooked brown lentils

2 cups cooked brown rice

1 cup chopped onion

2 cloves garlic – minced

1 lb. chicken sausage – casing removed

1 ¼ cups 2% milk mozzarella cheese

¼ cups dried cranberries

¼ cup dried apricots – chopped

3 tablespoons chopped walnuts

3 tablespoons balsamic vinegar

2 tablespoons chopped basil

2 tablespoons chopped cilantro or parsley

Cut peppers in half, cleaning the interior. Place in a pot of water with a teaspoon of salt. Bring to a boil. Boil for 2 minutes then take off the heat and let sit for 5 minutes with the lid on. Drain and place in a baking dish. Sauté the onions and garlic for about 5 minutes. Add 1 tablespoon of balsamic vinegar and sauté for another 2 minutes. Place in a large bowl. Add rice, lentils, cranberries, apricots, and walnuts. Cook the sausage and add it to the bowl. Mix the ingredients in the bowl and add 2 tablespoons balsamic vinegar, basil, parsley, and 1 cup of cheese. Salt and pepper to taste. Heat the oven to 375°F. Stuff the peppers with the mixture and top with the remaining cheese. Cook covered for 20 minutes then uncovered for an additional 10 minutes. Click for larger image

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

The peppers can easily be prepared a day ahead and then heated before serving.