Lentil-and-Turkey Sausage-Stuffed-Peppers (Gluten Free)

6 servings(serving size: 2 pepper half)

Ingredients

3 yellow bell peppers

3 red bell peppers

1 cup diced onions

1/2 cup uncooked long-grain rice

1/4 teaspoon salt

1/2 cups chicken broth

pine nuts, 8 ounces basil, and turkey sausage chopped.

1/4 cup chopped fresh parsley

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh basil

1/4 teaspoon black pepper

1/4 cup dried currants or risins

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 tablespoon crapers

1/4 cup (1 ounce) grated fresh parmesan cheese

Preparing

Cut the bell peppers in half, keep the stems intact. Remove and discard seeds and membranes. Cook bell peppers in boiling water for 5 minutes: drain and set them aside.

Combine 2 cups of chicken broth, lentils, and salt in a saucepan. Bring to a boil: cover saucepan, reduce heat to medium-low, and simmer for 20 minutes. drain and set it aside.

Bring 1 cup of chicken broth to a boil in a medium saucepan; add rice and onion. Cover and reduce heat and simmer for 20 minutes or until liquid has been absorbed. Remove it from the heat. set it aside. Place turkey sausage in a nonstick skillet over medium-high heat: saute until browned.

Preheat oven to 350

Combine rice mixture, mozzarella,lenils, and remaining ingredients except Parmesan in a large bowl. Divide lentil mixture evenly into the bell peppers: sprinkle the Parmesan on them. Place the stuffed peppers in a 11 x 7-inch baking dish: cover and bake at 350 for 15 minutes. Uncover and bake for an additional 15 minutes.