Lentil-Quinoa-Stuffed Peppers

By Ulli Stachl Television Food Producer, Food Stylist and Culinary Consultant. Getting your daily intake of fiber doesn't need to be boring. This fun recipe uses two fiber-rich ingredients that will keep you full all day long. Feel free to use other lentils (green, yellow, red) instead of the black. You can also vary the herbs with parsley, cilantro and so on. The same goes for the topping; try putting some avocado slices, sour cream or cheese on the peppers before serving. Remember, recipes should always be looked at as an inspiration to expand on. Be adventurous and have fun cooking and eating.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 2  bell peppers
• 1  cup black lentils, cooked
• 1  cup quinoa, cooked
• 1  tablespoon garlic, chopped
• 1⁄4 cup fresh dill, chopped
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
•  fresh ground pepper, to taste
• 1⁄2 cup salsa

Directions

1. Preheat oven to 375°F.
2. Cut peppers in half, lengthwise. Clean out seeds and ribs and set aside.
3. In a large bowl, stir together the lentils, quinoa, garlic, dill, cumin, salt and pepper.
4. 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.