1) Cut the tops off of the bell peppers. Take the core and seeds out so that the bell pepper is hollow. Set the tops aside.

2) Cook the rice.

3) In a large pan, grill the Boca burger patties, breaking the patties into small pieces.

4) Chop one bell pepper (green or red) and mix with the onions.

5) Mix the rice and the Boca burger in the pan on warm heat. Add the spaghetti sauce.

6) Add the bell pepper and onion mixture, as well as the beans.

7) Add the spices and garlic as you please.

8) Stuff each individual bell pepper to the top with the ingredients.

9) Bake in the oven at 250 degrees for 10 to 15 minutes.

10) Put the tops back on the bell peppers. Serve.

1 large onion (thinly sliced)
8 ounces of dark brown lentils
4 ounces of brazil nuts, shelled and finely chopped
4 ounces of walnuts, shelled and finely chopped
4 ounces of hazelnuts, shelled and finely chopped
2 tablespoons of chopped thyme
2 tablespoons of chopped parsley
1 teaspoon of chopped rosemary
4 tablespoons of dry red wine
1 tablespoon of chopped savory
1 bay leaf
Salt and Ground Black Pepper

For the Stuffing:

4 ounces of whole-wheat breadcrumbs
6 sage leaves (chopped)
5 tablespoons of dry red wine
4 tablespoons of olive oil
1 onion (sliced and chopped)
Salt and Ground Black Pepper

For the Topping:

3 ounces of whole-wheat breadcrumbs
4 tablespoons of olive oil
2 tablespoons of sesame seeds

Instructions

1) Place the lentils, sliced onion, and bay leaf in a pan of water.

2) Bring the ingredients to a boil and continue boiling until they become rather soft.

3) Remove the bay leaf.

4) Drain and mash the onion and lentils.

5) Add the nuts to the lentil puree, followed by stirring in the herbs, wine and seasoning.

6) For the stuffing, gently cook the onion in the oil until the onions become soft.

7) Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine.

8) Take a flat dish and spread half of the lentils and nut mixture over the base.

9) Spread the stuffing mixture on top and then cover with the remaining lentil mixture.

10) Shape the entire roast to appear oblong. The stuffing should be completely inside.

11) Mix together the topping mixture consisting of breadcrumbs, oil and sesame seeds.

12) Press the mixture over the roast.

13) Bake the roast in a preheated oven set at 400 degrees for about 45 minutes (or until the topping mixture turns brown and crispy).

1 medium eggplant (diced into bite sized pieces)
1 pounds of mushrooms (cut into thick slices (1/3-1/2 in.)
2 cans Cream of Mushroom soup
4 cloves of crushed garlic
1 tablespoon of paprika
1 teaspoon of nutmeg
1/4 cup each of balsamic vinegar white wine (for sauteing)
Salt and pepper to taste

1) In a cup, mix equal parts of balsamic vinegar and white wine for sauteing.

2) Add crushed garlic to the mixture, which is then used to saute the eggplant until it becomes soft. This will take about 15 to 20 minutes at medium heat.

3) Remove the eggplant. Saute the mushrooms in the remaining vinegar or wine mixture until they release their juices.

4) Stir in the eggplant, followed by adding the soup mix and water (or canned soup).

5) Add the paprika, nutmeg, salt and pepper to taste.

6) Cook the mixture for 5 to 6 minutes until the sauce has become thick and the vegetables are thoroughly heated.

7) Add additional water if the sauce appears too thick. It is important not to overcook.