Lentil & Cheese Stuffed Peppers
|Lentils||1 Cup (16 tbs), cooked|
|Natural cheddar cheese||1⁄2 Cup (8 tbs)|
|Nutritional yeast||3 Tablespoon|
|Onion||1 , chopped|
|Corn germ oil||2 Tablespoon|
|Wheat germ||2 Tablespoon|
Cut peppers from top, remove seeds and fibers then cover with boiling water.
Let stand off heat 10-15 minutes.
Saute onions in oil.
Combine with other ingredients except wheat germ and paprika.
Top with sprinkling lentil and cheese.
Let stand in refrigerator for several hours to improve flavor.
Place peppers in a casserole, add a little water and bake at 350° for 20-30 minutes.
For perfect peppers, insert a meat thermometer for a moment after 20 minutes of cooking and if temperature registers 140°-150°, peppers are just right.