12 Steps to Whole Foods

Reaping a Gardener’s Rewards
BELL PEPPER RECIPES
Lentil-Stuffed Peppers
6 large or 8 small green or red bell peppers
2 Tbsp. extra virgin olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 C dry lentils, washed
1 can vegetable broth
½ C fresh parsley, chopped
8 oz. pkg. mushrooms, chopped
1 C walnuts, chopped
1 piece whole-wheat bread, diced and air dried for 24 hours
2 Tbsp. Bragg Liquid Aminos (page 338)
1 tsp. paprika
1 tsp. sea salt
¼ tsp. freshly ground pepper
1 (14-16 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
1 Tbsp. red wine vinegar
1 Tbsp. agave (raw, organic)
1 C pepper jack cheese, cubed
optional: 2 eggs (organic, free-range), lightly beaten
Heat the oil and sauté the onions and 2 cloves of garlic for 1 min. Add the lentils and broth, reduce the heat,
cover, and simmer for 45 min. or until the lentils are tender. Remove the mixture from the heat and stir in all
other ingredients except for the peppers, crushed tomatoes, and cheese. Wash the peppers well and slice the
tops off, setting them aside. Remove the seeds, then stuff the peppers with the lentil mixture and put the cubed
cheese on top. Cover each pepper with a top. Pour the can of crushed tomatoes in a 9"x13" baking dish. Place
the peppers in the dish, cover it with foil, and bake at 350° for one hour. Serve with tomato sauce spooned over
each serving.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 143