Wild Rice and Lentil Stuffed Green Peppers

Instructions

1. Bring 2 pots of water to a boil. 1 large pot for the green peppers and one small pot for the lentil wild rice mix . Cut the tops off the peppers, and remove the seeds. Cook peppers in large pot of boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

2. Add Lentil Wild Rice mix to boiling water; turn heat down to a rapid simmer. Simmer for 20-30 minutes (until desired texture, *I like them to be pretty soft); drain and add to meat mixture.

3. In a large skillet, saute beef and onions until beef is browned. Drain off excess fat, and season with salt, pepper, garlic powder, and onion powder. Stir in the tomatoes, lentil/rice mix, 1/2 cup water, and Worcestershire sauce. Cover, and simmer for 15 minutes, or until the water has mostly evaporated. (To save time start the simmering process and add lentils and rice once they are done cooking.) TASTE TEST and season until the mixture is satisfactory. Remove from heat, and stir 1 cup cheese.

4. Preheat the oven to 350 degrees F. (175 degrees C). Place peppers open side up in a baking dish. Stuff each pepper in layers.

5. First layer- Add: 1 Tablespoon condensed tomato soup, 1/2 Tablespoon Ketchup, 1 Tablespoon shredded cheese, ¼ cup (fill the pepper half way up) of the beef and rice mixture.

6. Second layer- Add: 1 Tablespoon condensed tomato soup, 1/2 Tablespoon Ketchup, 1 Tablespoon shredded cheese, ¼ cup (or to the top of the pepper) of the beef and rice mixture.