Lentil-and-Sausage-Stuffed Peppers

Ingredients

• 2 tablespoons balsamic vinegar 
• 8 ounces basil chopped (such as Gerhard's)
• 0.3 teaspoon pepper black
• 1 tablespoon capers 
• 0.5 cup brown lentils dried
• 0.3 cup currants dried
• 2 tablespoons basil fresh chopped
• 0.3 cup parsley fresh chopped
• 1 cup onion diced
• 1 ounce parmesan cheese fresh grated
• 4 ounces part-skim mozzarella cheese shredded
• 3  bell peppers red
• 0.5 cup rice long-grain uncooked
• 0.3 teaspoon salt 
• 3 cups water divided
• 3  bell peppers yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Cut bell peppers in half, keeping stems intact. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside.
2. Combine 2 cups water, lentils, and salt in a saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes.
3. Drain and set aside.
4. Bring 1 cup water to a boil in a medium saucepan; add rice and onion. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
5. Remove from heat. Set aside.
6. Place sausage in a small nonstick skillet over medium-high heat; saute until browned.
7. Preheat oven to 35
8. Combine lentils, rice mixture, sausage, mozzarella, and remaining ingredients except Parmesan in a large bowl. Divide lentil mixture evenly among bell peppers; sprinkle with Parmesan.
9. Place stuffed peppers in an 11 x 7-inch baking dish; cover and bake at 350 for 15 minutes. Uncover and bake an additional 15 minutes.