Italian Stuffed Bell Peppers

(Lentils, 2 1/2 c cooked)
Sort & rinse:
1 c brown or green lentils

Put the lentils in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked lentils & drain.

Put the soaked lentils in a pot.
Cover them with:
1/2" of water
above the lentils & bring to a gentle boil.
Reduce heat, cover with the lid slightly ajar & simmer 30 min.
Stir occasionally.

After the 30 min. add:
1 1/4 t salt
to the lentil pot & simmer 15 min. with the lid still slightly ajar.
Stir occasionally adding more water if the lentils get too dry.

Preheat oven at 350º

(Quinoa)
Put in a casserole dish:
1 c rinsed quinoa
1/2 - 3/4 t salt
2 c water
& stir.
Baked covered at 350º for 50 min.

While Lentils & Quinoa are cooking, you can proceed to this next step.

(Bell Peppers)
To keep the stuffed peppers from sticking, oil sides & bottom of 2, 9x13 glass pans with:
1/2 t virgin coconut or olive oil

Cut in half & remove seeds from:
8 - 10 small to med./large
or 4 - 5 very large
washed & cored red, orange,
yellow or green peppers
& put in the 2 glass pans.

Sprinkle the insides with:
2 - 3 shakes of salt
& bake uncovered at 400º for 20 min.
& set aside.

(Stuffing)
Put in a large pot:
1 c diced red or Vidalia onions
2/3 c (6 oz can) tomato paste
2 1/2 t basil
2 1/2 t marjoram
1/2 c water
& cook for 10 min. on med. heat.
Stir frequently.

Put:
3/4 c slivered almonds
4 garlic cloves
1 t salt
1 c water
in a blender & blend for 1 - 2 min.
Pour in the pot of Stuffing
& cook for 4 - 5 min. on med. heat.
Stir frequently.

Then add the Quinoa & Lentils to the pot of Stuffing & stir.

Fill each Bell Pepper.

Top each with:
1 - 2 T tomato sauce
& bake uncovered at 400º
for 25 - 30 min.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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