Ingredients
6
bell peppers 3
carrots (finely diced) 4
celery stalks (finely diced) 1
onion (finely diced) 1 tablespoon
coconut oil 3 cloves
garlic (diced) 1
zucchini (finely diced) 1⁄2
jar of salsa (without added sugar) 2 cups
cooked lentilsYields:
Instructions
Saute the carrots, celery, onion, garlic and zucchini in the coconut oil until vegetables soften. Add the tomatoes, salsa, and cooked lentils to the mixture.
Take the tops off of the peppers, and take out the seeds and membranes. Place them in a baking dish and stuff them with the mixture.
Bake at 400°F for 45 mins. While the peppers are baking, you can add a few shakes of tamari and/or water to the bottom of the pan for steam. (Recipe♦541)