- 2 peppers
- 1 can black lentils, cooked
- 1 cup quinoa, cooked
- 1 tbsp garlic, chopped
- 1/4 cup fresh dill, chopped
- 1 tsp ground cumin
- 1/2 tsp salt
- Freshly ground pepper, to taste
- 1/2 cup salsa
Preheat oven to 375°F.
Cut peppers in half, lengthwise. Clean out seeds and ribs and set aside.
In a large bowl, stir together the lentils, quinoa, garlic, dill, cumin, salt and pepper.
Fill each pepper about halfway with the lentil mixture. Arrange peppers in a baking dish, cover with foil and bake for 30 minutes. Remove foil and continue baking for another 30 minutes. Top with salsa, avocado or herbs.
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