Lentil and Chickpea Stuffed Bell Peppers

Ingredients:

• 1/2 cup Dry Green Lentils (rinsed)

• 2/3 cup Brown Basmati Rice (dry, rinsed)

• 1 1/2 cups Chickpeas (cooked)

• 1 cup Diced Tomatoes (from the can, with the juices)

• 1 tsp Smoked Paprika

• 1 tsp Cumin

• Sea Salt & Black Pepper (to taste)

• 4 Yellow Bell Pepper (medium, halved, seeds removed)

Directions:

1. Cook the lentils according to the package directions. Cook the brown rice according to the package directions.

2. Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.

3. Add the cooked lentils and rice to a bowl. Stir in the chickpeas, diced tomatoes, smoked paprika, cumin, salt, and pepper.

4. Arrange the halved bell peppers on a baking sheet. Stuff each evenly with the filling. Cook in the oven for 20 to 25 minutes until the peppers are tender, and the filling is warmed through with a slightly browned top. Enjoy!