vegetarian | gluten free | soy free | egg free

30 minutes or less

What You’ll Need:

6 peppers, any variety (sweet bell, poblano, banana, cubanelle…whatever your heart desires!), sliced in half and seeded

Parchment paper

For the spiced lentils:

½ c uncooked whole (not split) lentils

½ c uncooked quinoa

1/8 c almond meal/flour

2 tbsp. ground flaxseed

1 Tbsp. Tamari

1 Tbsp. olive oil

Juice of 1 small or 1/2 large lemon

1/4 tsp sea salt

1/4 tsp black pepper

pinch nutmeg

1/4 tsp chili powder

½ tsp garlic powder

1 tsp dijon mustard

OPTIONAL: 1/4 tsp cayenne pepper (if you like the heat)

4-ish ounces cheddar cheese, shredded

Preheat oven to 400*

Then, combine the lentils & quinoa with 1 ½ c lightly salted water & a drizzle of olive oil. Prepare in a rice cooker or bring to a boil, then reduce to a simmer until the water is absorbed. (About 15 minutes)

Pop seeded peppers face down into the preheated oven for 12 minutes (just enough time to release some extra moisture)

While everything cooks, mix remaining spiced lentil ingredients/spices in a large mixing bowl. Add cooked

quinoa/lentils. Mix well.

Flip peppers so that they are face up. Generously stuff each pepper with spiced lentils & top with cheese. Pop back into the oven for 12 minutes.

Load up your plate with these stuffed beauties & share with a friend!

(You might have leftover spiced lentils! These freeze well for quick grab and go over pasta or other veggies in the future!)

Serves 2.