Mexican Vegetarian Stuffed Peppers with Lentils and Rice

Ingredients

• 4 peppers of your choice cut in half and seeded
• 1 cup lentils rinsed and drained
• 1 cup whole grain brown rice
• 1 28 oz Italian plum tomatoes
• 2 limes juiced
• 8 cloves garlic smashed and chopped
• 4 cups vegetable broth (optional to cook the rice and lentils)
• 2 medium sweet onions chopped
• 1/2 tablespoon red pepper flakes
• 2 tablespoons cumin
• 1/4 cup fresh cilantro
• Salt and pepper