• If possible, pre-soak the lentils for at least 1 hour. Rinse well.
• Preheat the oven to 375 F
• Slice 4 bell peppers of assorted colors in half. Remove seeds and sprinkle with salt.
• Brush each side with a little bit of oil and bake for 10 minutes.
• In the meantime, in a skillet, saute onions and garlic
• Add jalapeno pepper and fire roasted tomatoes. Stir. Allow the tomatoes to cook down for 3-5 minutes. Add spices at this point - 1 tbsp paprika, 1 tsp garlic powder, and 2 tsp cumin powder. Add 1-2 tsp salt.
• Add corn and lentils and vegetable broth, along with 1 cup of water.
• Allow the water to come to a boil. Add quinoa, stir, cover and reduce to medium.
• Simmer for 20 minutes, stirring occasionally.
• Add water if it becomes too thick and season with additional salt to taste.

Stuff the Peppers

• Generously add the cooked lentil and quinoa mixture to each stuffed pepper.
• Bake for 10-15 minutes to allow it to set. You can sprinkle vegan cheese or regular cheese on top if you would like.