Recipe // Quinoa Lentil Stuffed Bell Peppers

Ingredients

• ½ red onion, finely diced
• 2 cloves of garlic, minced
• 1 bell pepper
• 1 tbsp olive oil
• ¼ cup quinoa, cooked
• ¼ cup green lentils, cooked
• 1 tsp paprika
• 2 tsp cumin
• 1 tsp garlic powder
• ¼ tsp chili powder
• 1 tbsp nutritional yeast
• 1 tsp salt
• 1 tbsp tamari
• 1 tsp agave
• 2 tbsp plant based cheddar
• 1 tbsp cilantro

Directions

• Preheat the oven to 400 degrees. Start by cooking the lentils and quinoa and set aside. To a pan over medium heat add the olive oil, red onion, and garlic. Cook for about 4 minutes until onions and translucent. Add paprika, cumin, garlic powder, chili powder, nutritional yeast, and salt. Cook for about a minute then add the quinoa and lentils. Mix till the spices are incorporated. About a minute or so. Add tamari and maple syrup and cook for 2-3 minutes and take off the heat.
• Cut the bell pepper in half and remove the seeds. Fill up the bell pepper with the lentil quinoa filling and top with plant based cheddar cheese. Bake for 15 minutes. Top with cilantro and fresh lime juice. Eat immediately!