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Vegetarian Stuffed Peppers

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Prep Time: 20 min Serves: 8
Cooking Time: 35 min Yield: 8 stuffed halves
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A version of the the traditional stuffed red peppers, but with no meat! It's a healthier version with "meatless meatballs", lentils, and veggies, and cheese. Yummy!



Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the onion, garlic, and 1 teaspoon of bouillon granules. Saute until onions become translucent. Add the cooked lentils, meatless meatballs, tomatoes, green onion, plain yogurt. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Top each half with a slice of cheese. Bake for an additional 10 to 15 minutes.


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