Lentil and Quinoa Stuffed Peppers

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup cooked lentils
• 1 cup cooked quinoa
• 1 cup corn (frozen or fresh)
• 1 can diced tomatoes (14.5 oz)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix cooked lentils, quinoa, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff each bell pepper half with the mixture and place in a baking dish.
4. If desired, sprinkle cheese on top of each stuffed pepper.
5. Cover with foil and bake for 25 minutes.
6. Remove foil and bake for an additional 10 minutes until cheese is melted and peppers are tender.
7. Serve warm.