Lentil-And-Sausage-Stuffed Peppers

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3 red bell peppers

3 yellow bell peppers

3 cups water, divided

1/2 cup dried brown lentils

1/4 teaspoon salt

1/2 cup uncooked long-grain rice

1 cup diced onion

8 ounces basil, pine nut, and chicken sausage, chopped (such as Gerhard's)

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/4 cup dried currants or raisins

1/4 cup chopped fresh parsley

2 tablespoons balsamic vinegar

1 tablespoon capers

2 tablespoons chopped fresh basil

1/4 teaspoon black pepper

1/4 cup (1 ounce) grated fresh Parmesan cheese

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