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.