Stuffed Peppers or Squash

You dont want too much liquid when you are finished cooking but you also don't want the lentils or rice to cook dry. If they start to look dry add more liquid, either more broth or water works fine as well. If you add too much you can always drain it off before filling whichever vegetable you choose. I have found with squash that it is best to start baking them right before I add the rice to the lentils and then just be careful and fill them hot and return them to the oven.

1 medium onion, chopped
1/4 green pepper, chopped
1 garlic clove, minced
1/2 stick celery, minced
1/2 c. rice
1/2 c. lentils
1 can white beans
3 c. beef or vegetable broth
1 can tomatoes, undrained
1/2 tsp. paprika
1/4 tsp. black peppers
1/4 tsp. fennel
3/4 tsp. ground sage
Peppers or squash to be stuffed
Spaghetti or tomato sauce for peppers
Cheese for squash ( I like cheddar or mozzarella)

Saute onion, pepper, garlic, and celery in oil until onion is tender. Add broth and lentils, simmer until the lentils are almost tender, about 30 minutes. Add the rice, white beans, can tomatoes, paprika, pepper, fennel, and sage. Simmer until the rice and lentils are tender.

Fill with lentil rice mixture and top with either sauce or cheese. Bake peppers uncovered until they are cooked enough to eat. Cover the squash beforehand since they require a longer baking time.