Stuffed Peppers

Stuffed Peppers
• 3/4 cup cooked brown lentils • 1 cup cooked brown rice • 1 tablespoon chopped onion • 1 teaspoon chopped fresh parsley • 1/2 teaspoon garlic salt • Freshly ground black pepper • 1/8 teaspoon dried leaf basil, if desired • approx. 1 and 1/2 cup chick stock • 1 and 1/3 cup tomato juice • 4 medium green bell peppers, halved

Preheat oven to 325 F. Lightly grease a shallow casserole dish. In a medium bowl, combine lentil, rice and onion. Add parsley, garlic salt, black pepper and basil, if desired; stir until combined. Stir in stock and tomato juice. Stuff peppers with the rice mixture. Arrange in greased casserole; cover with foil. Bake 45 minutes or until peppers are tender. Makes 4 servings.

Nutrients per serving

• Calories: 109 • Carbohydrates: 20.6g • Protein: 4.6g • Sodium: 366mg
• Cholesterol: 0mg • Fiber: 4.7g • Fat: .9g