Oil-Free Lentil Stuffed Peppers

This is one of my healthy main dishes (as you might note paging through this blog, I usually go for full fat and carbs...cause those things make life wonderful). But this dish is full of protein and fiber from the lentils, and has a great depth of flavor from the tomato paste. Plus, this recipe doesn't use any oil, so it is lowfat (if you're into that kind of thing). These stuffed peppers are sure to leave you full and happy (and happier if you bring the Cholula hot sauce!).

Lentil Stuffed Peppers
3 large bell peppers (pick ones with flat bottoms so they can stand)
1 C green lentils
1/2 C rice (prepared in a rice cooker)
1 can tomato paste (plus water to cook lentils)
1/2 tsp onion powder
1/2 tsp garlic powder
green onions
salt
black pepper

0. Preheat oven to 350 F.
1. Cut off tops of peppers (do not discard), and remove seeds from pepper. Set aside.
2. In a saucepan add lentils, water, tomato paste, onion powder, garlic powder, salt and pepper. Stir well, cover, and turn heat to high until it begins to boil. Then turn heat down to the lowest setting and let cook until the lentils are tender, adding more water if necessary. 
3. Remove lentils from the heat and add the (pre-cooked) rice and green onions, and toss to incorporate. 
4. Carefully fill peppers and place on the baking dish. Bake in the oven about 25-30 minutes, depending on how tender you like the peppers.
5. Serve immediately with cilantro, green onions, and hot sauce.