• prep: 30 min
• cook: 55 min
• total: 1 hr 25 min

servings:

Stuffed with lentils, quinoa, carrots, spinach, shallots, garlic, and smoky spices, these peppers are as healthy as they are delicious.

• 2 tablespoons of ground flax seed + 6 tablespoons of water – mixed together well – This is your “egg.”
• 1 cup of quinoa + 1 and 1/2 cups of water – rinse the quinoa in a fine mesh strainer for 4-5 minutes to get the soapy coating off.
• 1 cup of lentils + 4 cups of water – rinse and check the lentils for foreign objects
• 1 tablespoon of avocado oil
• 1 cup of finely chopped carrots
• 1 shallot – finely chopped
• 3 cloves of garlic – minced
• 3/4 cup of vegetable broth from a 1 quart container – reserve the excess broth.
• 2 cups of coarsely chopped spinach
• 1/4 cup + 2 tablespoons of tomato sauce
• 2 teaspoons of Italian seasoning
• 2 teaspoons of sea salt
• 1/2 teaspoon of ground black pepper
• 1 teaspoon of liquid smoke
• 4 bell peppers – cut the tops off (save them for baking) and seed
• 1 tablespoon of olive or avocado oil

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