legume-stuffed peppers

4 medium-sized green peppers
1 Western Family egg, beaten
250 mL Western Family canned chickpeas, rinsed and drained (1 cup)
125 ml Western Family canned lentils, rinsed and drained (½ cup)
175 ml grated Western Family mozzarella cheese (3/4 cup)
1 green onion, minced
30 mL chopped celery (2 tbsp)
15 mL minced parsley (1 tbsp)
60 mL Western Family plain yogurt (¼ cup)
30 mL grated Parmesan cheese (2 tbsp)
salt and pepper to taste

1. Preheat oven to 375° F (190°C). Cut a 1 cm cap from top of peppers and chop it. Remove the inside of the peppers. Place clean peppers in steamer or microwave and cook 5 to 6 minutes.

2. Mix chopped pepper caps with other remaining ingredients except Parmesan. Sprinkle Parmesan inside peppers and fill with mixture. Place in baking pan sprayed with non-stick cooking spray. Bake for 15 minutes or until peppers are tender.

Makes 4 servings.

Nutritional Analysis:
Calories 183 Protein 10 g Fat 2 g Carbohydrate 33 g Fibre 15 g

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|	Peppers make colourful and impressive serving dishes for dips and sauces.	|
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