Zesty Lentil and Quinoa Stuffed Peppers

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup cooked lentils, canned or pre-cooked
• 1 cup cooked quinoa
• 1 15oz can diced tomatoes, no-salt-added
• 2 cups spinach, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves in a baking dish.