20 large red peppers, halved lengthwise and seeded
40 oz whole grain crackers
Stir together mashed potatoes, spinach, lentils, 1 cup Parmesan and Italian seasoning.
Arrange peppers in single layer in 2 greased full size, 2-inch deep steam table pans. Fill each half with 1 cup mashed potato stuffing. Sprinkle remaining Parmesan over top.
Cover with foil and bake in 400°F oven for 20 to 25 minutes or until peppers are slightly softened. Remove foil; bake, uncovered, for 10 to 15 minutes or until peppers are tender, filling is heated through and top is golden brown. Serve with whole grain crackers.
Tip: Substitute basil pesto for Italian seasoning.