4 large bell peppers 2 red, 2 yellow
2 tsp, olive oil
1/2 cup sweet onion, chopped
2 medium cloves garlic, mined
1 cup dried lentils, rinsed sorted for stones
2 cups vegetable broth
1 tsp. salt
6 oz.baby spinach leaves washed
2 oz. crumbled soft goat cheese.

Slice the tops off the bell peppers, discarding the stems and dicing the tops.  Discard the ribs and seeds from the bottoms.  Place the bottoms with cup side down in an 9\" glass baking dish.  Set aside.

Heat the oil in a large saucepan over medium heat, swirling to coat the bottom.  Cook bell peppers, onions and garlic for 2 minutes stirring occasionally.

Stir in lentils, then broth and salt.  Bring to a boil, reduce heat and simmer for 25 minutes or until the lentils and vegetables are tender and the broth is absorbed, stirring occasionally.  Place the spinach over the lentil mixture (do not stir) and cook for 1 minute or until wilted.  Stir spinach into the lentil mixture.  Remove from the heat.

Meanwhile cover the dish with the peppers bottoms with wax paper.  Microwave on high for 4 minutes.  Let stand for 5 minutes to soften to crisp tender, Drain.

Transfer with the cut side up to four plates.  Fill with the lentil mixture.  Sprinkle with the goat cheese

Serves 4