Slewis's Stuffed Red Pepper

*Lentils, Madras, Tasty Bite, 10 oz
Jasmine Ready Rice, Uncle Bens - 1 cup = 1 serving, 4 serving
Black Beans, No salt added Kuners 0.5 cups = 1 serving, 3.5 serving
Parmesan Cheese, grated, .25 cup
Onions, raw, 1 cup, chopped
Garlic, 1 clove
Olive Oil, 1 tbsp
*Peppers, sweet, red, fresh, 4 medium (approx 2-3/4" long, 2-1/2"
Basil, 2 tbsp
*Cumin seed ground, 1 tsp
*Chile, Hatch Brand Whole Green Mild Chopped- 1 Chile, 1 serving

This recipe was invented at high altitude; your baking time may vary below 5000 feet elevation.

Heat up the rice packets in the microwave (90 seconds apiece per the instructions on the bag) and put into a large bowl. Chop green chili (hatch) Add the rest of the ingredients except the bell peppers and mix together until fully blended. Wash the peppers. Cut off the tops, take any seeds or growth inside the peppers. Fill each pepper to the brim with the rice mixture, garnish the tops of each stuffed pepper with more cheese (optional). Place in glass casserole dish (uncovered) in an oven heated to 350 degrees. Make sure to put a 1/2" of water into the casserole dish to help the mixture bake without burning. Bake until the cheese garnish is browned or you start to see small black patches on the skin of the peppers. Baking time should be 1/2 hour or so.