Lentil Peppers

Cooking Lentils: soak for 5 hours or overnight
Rinse and add 1/2 cup lentils to each pint of stock
Simmer for 45 minutes, stirring occasionally.

Lentil Peppers:
Ingredients
6 peppers (capsicums) keep tops
(Blanched for 3 minutes in  boiling water
Drained, tops cut off, seeds removed)
Combine:
1 cup cooked lentils
1 chopped hard boiled egg
1 chopped onion
1 chopped tomato
1 teaspoon chopped parsley
1 cup breadcrumbs
Fill:
Fill peppers with mixture
Place in oven proof dish
Place 1 teaspoon butter on top of each
Replace pepper tops
Bake:
180 degrees for 45 minutes