Quinoa Stuffed Peppers

Preheat the oven to 425°F. Rub 1 tsp olive oil on the cut side of each bell pepper and sprinkle with salt and pepper. Place pepper halves cut side down on a baking sheet and roast until browned, 15 to 18 minutes. Cover with foil to keep warm.

Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add garlic and Fresno pepper and cook until pepper is 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 20 minutes. TIP: To “sort” (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

Add just ¼ tsp chipotle morita powder, mayo, and a pinch of salt to a small bowl and stir to combine. TIP: Taste and add more chipotle morita powder if you like.

Add lime zest, lime juice, cilantro, radish, avocado, and a pinch of salt and pepper to a medium bowl and mix until combined.

Divide the quinoa and lentil mixture between bell pepper halves. Place stuffed bell peppers on plates. Top with avocado salad and a dollop of chipotle crema. Enjoy!