Stuffed Peppers or Squash

by Ken
(Salt Lake City, UT)

Ingredients

1 medium onion, chopped
1/4 green pepper, chopped
2 cloves garlic, minced
1/2 stalk celery, minced
1/2 c. brown rice
1/2 c. brown lentils
1 can navy beans (small white beans)
3 c. vegetable or imitation beef broth
1 can tomatoes, undrained
1/4 c. sweet apple, peeled and chopped
1/2 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. fennel
3/4 tsp. ground sage
2 Morning Star Farms Sausage Patties, cooked and crumbled
Peppers or squash to be stuffed
Spaghetti or tomato sauce for peppers
Cheese for squash ( I like cheddar or mozzarella)

Method

Saute onion, pepper, garlic, and celery in oil until onion is tender. Add broth and lentils and simmer until the lentils are almost tender, about 30 minutes.

Add the rice, white beans, tomatoes, apple, paprika, pepper, fennel, and sage.

Simmer until the rice and lentils are tender.

Stir in cooked faux sausage

Fill peppers or squash with lentil rice mixture and top with either sauce or cheese.

Bake peppers uncovered until they are cooked enough to eat. Cover the squash with foil beforehand since they require a longer baking time.