Lentil-Quinoa-Stuffed Peppers

Yield: 2 servings
Calories: 186
Theme: Lunch
Rating:  This recipe has not been rated
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Ingredients

  • 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

Directions

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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