Halal High Protein Lentil and Quinoa Stuffed Pepper Recipe (Mediterranean-Inspired)

• 4 large bell peppers (any color), halved and seeded
• 1 cup dry green or brown lentils, rinsed
• ½ cup dry quinoa, rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups vegetable broth (or water)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp Baharat or allspice (optional for warmth)
• ¼ cup chopped fresh parsley or cilantro
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional: ½ cup crumbled feta or Greek yogurt tahini drizzle for serving (use halal-certified)

1. 1Preheat oven to 400°F (200°C). Place pepper halves in a baking dish, drizzle with 1 tbsp olive oil, and season with salt. Bake 10-15 minutes to soften slightly.
2. 2Meanwhile, cook lentils and quinoa: In a pot, sauté onion and garlic in 1 tbsp oil. Add lentils, quinoa, tomatoes, broth, and spices. Bring to boil, then simmer covered for 20-25 minutes until tender and liquid absorbed. Stir in herbs.
3. 3Fill peppers with mixture. Bake 25-30 minutes until peppers are tender.
4. 4Serve with tahini-yogurt drizzle or herbs.

Nutrition values are estimates.