Summer is near, and the perfect meal to celebrate are these colourful stuffed peppers. Roasted peppers always remind me of summer barbecues as they are a staple! They’re rich in flavour and super easy to prepare. These peppers are packed with nutrients from the protein in lentils, antioxidants in the spices, and so on.. Enjoy!!

Ingredients: (2 servings)

• 2 bell peppers
• 1/2 cup dry rice (or quinoa)
• 1 can lentils, drained and rinsed
• 1 tsp vegetable oil
• 1/2 red onion, diced
• 1 clove garlic, minced
• 1 tomato, diced
• 1/2 lime, juice
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt and pepper to taste

Directions:

1. Preheat oven to 425F. Cut top off of peppers and deseed, reserving the top. Rub oil over peppers and place in oven for 15 minutes, or until slightly tender.
2. Add rice to saucepan with 1 cup water and bring to boil, then simmer until cooked. Add lentils to saucepan then turn off heat and keep covered.
3. Heat oil in skillet over medium heat. Add onion, garlic, and tomato and sauté until tender. Add lime juice and all spices.
4. Add rice mixture to skillet and combine fully. Add rice mixture to peppers until full, ensuring you press the mixture in fully.
5. Place peppers back in oven for 10 minutes until fully tender. Serve with pepper top placed over mixture.
6. Garnish with sliced avocado or cilantro.