Stuffed Peppers Carolyn - cooking recipe

Ingredients

1 c. lentils
2 1/2 c. chicken broth
1 carrot, sliced
2 c. bacon
1 onion, chopped
1 Tbsp. vegetable oil
1 egg, lightly beaten
4 Tbsp. grated Parmesan cheese
1 1/2 c. tomato sauce, seasoned with Italian herbs
4 green peppers
2 Tbsp. whole wheat bread crumbs

Preparation

Place lentils in broth; bring to boil.
Add carrot; cover and simmer for 30 minutes or until liquid is absorbed.
Brown bacon until well done.
Dry on paper towels to remove excess grease; crumble.
Saute onions in oil until golden brown.
Combine with bacon, lentils, egg, 1/2 cup tomato sauce and half of the cheese. Cut tops off peppers (about 1 inch), removing seeds and pulp.
Fill with lentil mixture.
Sprinkle with crumbs and cheese.
Place in a covered casserole.
Pour remaining sauce in casserole.
Cover and bake at 350\u00b0 for 30 minutes.