stuffed peppers

3-5 bell peppers
1/2 c brown rice (or half brown and half wild)
1/2 c lentils
2 c water
1 sm-med chopped onion
1 tsp garlic, minced

1/2 tsp salt
1 tsp italian herb seasoning blend
3/4 tsp garlic powder
1/2 tsp cumin

1.5 cans diced tomatoes (with juice)
@2 c broth

in addition to above spices:
some dried onion flakes 1 T
some italian seasoning  1 tsp
some garlic powder 1/2 tsp
s&p to taste

Bring water to boil, add lentils and rice and cook @30 minutes till water is
about absorbed, and everything is just undercooked.
heat oil over med. and add onions.  cook about 2 min. and add garlic and cook
for another minute.  Add lentils and rice to pan and stir.  Add spices and stir.

Add tomatoes, broth, additional spices to a baking dish (for 3 peppers I used a
deep pie dish) and stir.

Open the tops and clean out the peppers.  Fill with lentil mixture till just
heaping.  Place carefully upright in tomato bath.  Bake at 350 for about an
hour (maybe 1 hr. 15 min), basting the lentil/rice mix with the tomato
juice/broth every 15 minutes.

To serve, add a couple of serving spoons full of tomatoes and juice to a pepper
in a bowl.  cut up the pepper and stir well.  Add s & p to taste.

GK's notes:  This is the way I've done this since I invented it, but the last time I did it, I cut the peppers in half and filled the halves and laid them stuffing side up in a bigger dish.  It took less time to cook, and with sides, served more people.  Usually I serve just the peppers, because with all the onions, tomatoes, peppers, lentils and rice, it makes a complete meal, imnsho.

New note:  I AM the ultimate lazy cook.  You can also just chop up the peppers, and dump all of this in a big pot and cook it, covered, on medium low for an hour, and it turns out great!  I call the new version stuffed pepper casserole!  Lol!  Cause giving it a name makes it its own official recipe, right, instead of the lazybone's version of another recipe?  =P