Stuffed Bell Peppers (Print Version)

# Ingredients:

01 - Sun-dried tomatoes, 1/4 cup, finely chopped (oil-packed, drained).
02 - 1/4 cup fresh basil, chopped.
03 - 1/4 teaspoon ground black pepper.
04 - 1 teaspoon smoked paprika—optional but adds flavor.
05 - 2 teaspoons Italian herbs, dried.
06 - 1/4 cup parsley, chopped fresh.
07 - 1 small onion, diced finely.
08 - Salt, 1/2 teaspoon.
09 - 2 cloves garlic, minced.
10 - Quinoa, 1 cup, rinsed under water.
11 - Brown or green lentils, 1 cup, rinsed as well.
12 - Peppers (red, orange, green, or yellow), 4 large.
13 - 2 tablespoons olive oil, twice (for dividing).
14 - Diced canned tomatoes, fire-roasted, 1 cup.
15 - Water or vegetable stock, 2 cups.
16 - Fresh tomatoes, 1 cup chopped (or canned diced tomatoes).
17 - A pinch of salt and pepper (adjust as needed).

# Instructions:

01 - Set your oven to 375°F (190°C) so it heats up.
02 - Slice the tops off, clean out any seeds inside, and arrange in a baking pan.
03 - Bring lentils to a boil in water. Once boiling, reduce heat, cover, and cook for 20 to 25 minutes. Drain when done.
04 - Combine the quinoa with broth or water and cook it down on low heat after boiling, about 15 or 20 minutes.
05 - Heat 1 tablespoon of olive oil, toss in the onions, cook for 5 minutes 'til soft, then add garlic for an extra minute.
06 - Put the cooked quinoa, lentils, canned tomatoes, olive oil, Italian herbs, smoked paprika, salt, and black pepper into the skillet. Stir and let it combine on heat for 2-3 minutes.
07 - Toss in the sun-dried tomatoes, parsley, and basil. Mix well to distribute flavors.
08 - Stuff all the hollowed peppers with your quinoa and lentil blend until they're full.
09 - Wrap the baking dish in foil and bake in the oven for 25 minutes.
10 - Take off the foil and bake 15-20 more minutes so the peppers get tender and soft.

# Notes:

01 - Want toppings? Try yogurt (coconut or Greek), cashew cheese, non-dairy mozzarella, or sprinkle with thyme and parsley.
02 - Serve warm, and add any toppings you want for extra yum!
03 - Get ahead by cooking quinoa, lentils, and the stuffing mix a day in advance. Keep it all chilled in the fridge!
04 - Freeze stuffing-filled peppers. Pop in your freezer unbaked, then thaw overnight before baking as usual.

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