Lentil and Quinoa Stuffed Peppers

Ingredients

• 3 whole Bell Pepper
• 1 Tablespoon Extra Virgin Olive Oil
• ½ whole Onion
• ½ cups Mushrooms, Sliced
• ½ whole Small Zucchini
• 1 clove Garlic, Minced
• 1 pinch Salt
• 1 dash Pepper
• ½ cups Lentils, Cooked According To Package Instructions
• ½ cups Quinoa, Cooked According To Package Instructions
• ¾ cups Marinara
• ½ cups Mozzarella And Parmesan Cheese

Preparation Instructions

Preheat oven to 350ºF.

Cut peppers in half lengthwise. Clean out the seeds and ribs. Chop one whole pepper and set the others aside.

In a medium sauté pan, heat the oil. Add in onion, chopped peppers, mushrooms, zucchini and garlic. Season with salt and pepper. Cook until veggies are just tender. Add in lentils and quinoa.

Spread marinara into the bottom of an 8×8 baking dish. Place pepper halves in the dish and fill with the lentil mixture. Top peppers with cheese.

Bake for 40-45 minutes. (My oven runs hot so you may need to cook yours a bit longer.)