4 Bell Peppers

1 1/2- 2 cups of cooked quinoa

1 1/4 cup of cooked lentils

2 cups of mushrooms

1/2 bunch of green onions

1 tsp each of: salt, pepper, garlic powder, onion powder, paprika, cumin


Preheat oven to 425 F. Cut tops off peppers and deseed until all are emptied. Use tops to peppers for filling. Set aside. Heat a pan and sauté mushrooms, green onion , peppers. Add in quinoa, lentils and spices. Cook until well incorporated then fill the peppers. Once peppers are filled, add to oven safe dish and cover with foil. Bake for 15 mins covered. Once 15 mins is up, remove from oven, uncover and bake again for 10 mins. Let cool and enjoy.