1 cup red or white quinoa
1/2 cup black beluga lentils
2 1/2 cups vegetable broth
1/2 tsp. red pepper flakes
2 tsp. Emeril's Original Essence (or other Creole seasoning)
1 medium onion, diced
2 cloves garlic, diced
1 tbsp. olive oil
1/4 cup chopped cilantro
salt and pepper, to taste
3 red, yellow or green peppers
3 slices pepper jack cheese (optional)
Trader Joe's Organic Tomato and Roasted Red Pepper Soup

Combine quinoa, lentils, broth, red pepper flakes and Creole seasoning. Bring to boil and then simmer for about 20 minutes until liquid is absorbed.

Meanwhile, sauté the onion and garlic in the oil and chop the cilantro. When grain mixture is finished cooking, combine with the onion, garlic and cilantro and seasonings.

Cut peppers in half from stem to bottom and arrange in a 13x9-inch baking pan. Spoon the grain mixture into the pepper. Splash with some of the soup, put 1/2 slice cheese on top and then splash more soup on top and around the peppers.

Bake at 350°F in a preheated oven about 30 minutes until peppers are tender and the cheese is browned.

Note: For a vegan version, omit the cheese. You can also add some ground flax seed for extra nutrition.

Submitted by: Marty Kuznia