| LENTIL & QUINOASTUFFED BELL PEPPERS

Ingredients

• 2 cups cooked brown lentils
• 3 large bell peppers (different colors), halved and seeded – 1 cup shredded Mexican cheese
• 1/2 cup quinoa (uncooked)
• 1 1/4 cup vegetable broth
• 1/2 cup tomato sauce
• 1/4 cup fresh cilantro, roughly chopped
• 3 cloves garlic, minced
• 1/2 yellow onion, diced
• 1/2 tsp garlic powder
• 2 1/2 tsp cumin
• 1 tsp salt
• 1 tsp ground pepper
• Avocado oil