Quinoa-Stuffed Peppers

Ingredients:

2 tablespoons extra virgin olive oil
1 small onion, chopped
½ cup brown lentils
½ cup quinoa
2 teaspoons Italian seasoning mix
½ teaspoon of salt
¼ teaspoon paprika flakes
2 cloves of garlic, chopped
1 cup vegetable broth
1 can of tomatoes
½ cup chopped sun-dried tomatoes
3 tablespoons nutritional yeast (or parmesan cheese if you're not vegan)
4 large red peppers
2 spoons of chopped fresh basil, parsley

Directions:

1. Heat 1 tablespoon of oil in a saucepan over medium heat. Add the onion and cook for 5 minutes or until the onion begins to soften; stir occasionally. Add Italian seasoning, ½ teaspoon salt, paprika flakes, and garlic. Fry for about 30 seconds.
2. Add the lentils, quinoa, stock, canned tomatoes and sun-dried tomatoes. Bring to a boil, then reduce heat to low. Cover and cook for 25-28 minutes or until lentils are tender. Stir halfway through and at the end of cooking. Add additional broth or water if necessary. Stir in the nutritional yeast.
3. While the lentils are boiling, heat the oven to 200 degrees. Lightly grease the baking dish. Cut the peppers in half lengthwise. Remove the seeds, then arrange the peppers in a baking dish (cut side up). Drizzle the inside of the peppers with the remaining 1 tablespoon oil and sprinkle lightly with salt. Carefully add a thin layer of water to the bottom of the pan. Place in the oven and bake uncovered for 20 minutes.
4. Carefully place the prepared filling inside the peppers. Return the stuffed peppers to the oven and bake for another 5-10 minutes, until the peppers are completely tender and the filling is piping hot. Sprinkle with fresh basil. Delicious!

Yield: 8 stuffed pepper halves
Recipe: wellplated.com