Stuffed Peppers- Delicious and loaded with Fuel

With farmers markets going strong I got these great peppers on Saturday and made this on Sunday.

Stuffed peppers (High protein / Low fat)

4 Large Bell peppers
1.5 cups brown rice blend ( long grain/short grain…)
1 cup dry red lentils
Approx. 6 cups water
4-5 small roma tomatoes chopped
24 oz Tomato sauce ( organic pref)
2-3 sprigs Spicy Bush basil
Sea salt and fresh black pepper

1) Place rice and beans in Rice cooker with 5.5-6 cups water, tsp Sea Salt, teaspoon Fresh ground pepper and 2 4 inch sprigs basil- cook until machine cuts off
2) Open and core peppers Tops can be chopped into small dice
3) Warm tomato sauce
4) Put some basil leaves in bottom of each pepper and mix the rest in the rice /bean mixture
5) Stuff each pepper about ½ with rice/bean blend, bits of chopped pepper and tomato, add 1 TBS tomato sauce and fill pepper with rice/bean blend
6) Place in covered roasting pan- top with chopped tomato and rest or tomato sauce and cook for 40 minutes in 375 oven.
7) Remove and let sit 5- 10 minute with cover off and serve with veggies or salad.