Quinoa-Stuffed Peppers

Preheat oven to 425°F. Brush baking sheet with 1 tsp olive oil. Place peppers, cut side down, on baking sheet and roast until browned, 15 to 18 minutes. Cover with foil to keep warm. (4-servings: use 2 tsp olive oil)

Meanwhile, heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add garlic and Fresno chile and cook until soft, 3 to 4 minutes. Add lentils, quinoa, 2 cups water, cumin, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 24 minutes. (4-servings: use 2 tbsp olive oil, 4 cups water) (TIPS: Wash your hands and cutting board well after handling chiles. To “sort” lentils means to look for and discard any naturally occurring debris or stones.)

Stir together just ¼ tsp chipotle morita, mayo, and a pinch of salt in small bowl. (4-servings: use 1/2 tsp chipotle morita) (TIP: Add more chipotle morita if you prefer more spice.)

Stir together lime zest, lime juice, cilantro, radish, avocado, and a pinch of salt and pepper in medium bowl.

Mound quinoa and lentil mixture into roasted peppers. Place quinoa-stuffed peppers on plates. Top with avocado salad and dollop with chipotle crema. Enjoy!