Quinoa Stuffed Peppers

Serves 3

• 1 cup cooked quinoa

• 2 15-ounce BPA-free cans of lentils, drained and rinsed

• ½ cup Hummus Dressing (recipe in Dressings)

• 1 large tomato, diced

• 2 tablespoons taco seasoning, salt-free

• Sea salt, to taste

• 1 cup water

• 4 red bell peppers, tops sliced off and reserved, seeds discarded

• 4 cups broccoli florets, steamed

• 2 tablespoons extra virgin olive oil

Preheat the oven to 350 F. Add cooked quinoa, lentils, Hummus Dressing, tomato, taco seasoning, and salt to a medium mixing bowl. Set aside.

Place peppers cut-side-up in a baking dish just large enough to fit all the peppers. Add the water to the bottom of the baking dish. Stuff the peppers with

the quinoa mixture, then cover with a lid or foil and bake for 50 minutes to 1 hour or until the peppers are tender.

Serve peppers on a plate with steamed broccoli on the side, then drizzle everything with olive oil.

Omnivore option: Substitute 1/2 pound cooked and crumbled ground beef for 1 can of the lentils.