Lentil Stuffed Peppers

1 cup of lentils

4 Bell Peppers

1 onion, chopped

3 garlic cloves, minced

1 stalk of celery, cut into small pieces

1 small carrot , cut into small pieces

1 small zucchini, cut into small pieces

2 large tomatoes or 1 14 oz can of tomatoes

2 cups or more spinach chopped or any other leafy green

2 tablespoons olive oil

1/4 teaspoon rosemary

1/4 teaspoon oregano

1 teaspoon thyme

1/2 cup vegetable broth

half a lemon

Salt and Pepper to taste

DIRECTIONS

1. In a saucepan add the lentils and about 2 cups of water and bring to a boil 2. Simmer for 15 minutes, do not let lentils go mushy 3. Meanwhile, cut 4 bell peppers in half, take the seeds out but leave the stem intact. Bring a pot of water to a boil. After

the water is up to a boil, drop the peppers in the water and blanch them for 3-5 minutes. Immediately add them to a bowl of ice water.

4. In a food processor, pulse the two tomatoes until they are chunky and their juices release. (Skip this step if you are using canned tomatoes)

5. Heat a skillet over medium heat with two tablespoons of olive oil. Add the onions, carrots and celery and saut for 5 minutes. Add the garlic and saut until fragrant. Now, add the zucchini or any other vegetable you are using. Saut the zucchini for about 2 minutes. Now add the tomatoes, vegetable broth, and herbs. At this time season with salt and pepper. Cook the mixture for a few minutes. Now add the spinach and cook until wilted. Add the lentils and cook for another 2 minutes. Add the parsley and lemon juice. Re-season if necessary.

6. Lightly oil a casserole dish. Place the peppers in the casserole dish. Now stuff them with the lentil mixture venously. Cover them with tin foil and bake them for 25-30 minutes in over preheated to 375C. After 25-30 minutes take the tin foil out .Bake uncovered for another 15 minutes until the top is golden brown.