Lentil Stuffed Peppers

Ingredients

6
bell peppers
3
carrots (finely diced)
4
celery stalks (finely diced)
1
onion (finely diced)
1 tablespoon
coconut oil
3 cloves
garlic (diced)
1
zucchini (finely diced)
1 can
fire roasted crushed tomatoes (15 oz can)
1⁄2
jar of salsa (without added sugar)
2 cups
cooked lentils
 
tamari (optional)
Yields:
servings

Instructions

Saute the carrots, celery, onion, garlic and zucchini in the coconut oil until vegetables soften. Add the tomatoes, salsa, and cooked lentils to the mixture. Take the tops off of the peppers and seed them and stuff them with the mixture.Bake in oven at 400 degrees for about 45 minutes in a pan. While the peppers are baking, you can add a few shakes of tamari and/or water to the bottom of the pan for steam.