Lentil Stuffed Peppers

Bring a large pot of water to a boil. Cut tops off of the peppers; discard seeds and membranes. Remove the stem but chop the remaining pepper tops; set aside. Place the whole peppers in the pot of boiling water for 5 minutes. Remove them from the water using a slotted spoon. On a paper towel, invert peppers and let them drain.

Preheat oven to 350 F.

In a large skillet over medium low heat add olive oil, onion and diced pepper tops and cook until tender. Add the un-drained can of tomatoes, rice, water, Worcestershire sauce, Parmesan cheese and a dash of pepper. Bring to a boil then reduce heat to a simmer. Cover and simmer for 15 to 18 minutes or until rice is tender; stir occasionally. Then add lentils and cheddar cheese and stir until cheese is melted.

Stuff peppers with the lentil mixture and place the peppers in a 10 x 6 x 2 inch baking dish. Cover the baking dish with aluminum foil or a lid and bake for 30-35 minutes.