Preheat oven to 425°F. Brush baking sheet with 1 tsp olive oil. Place peppers, cut side down, on baking sheet and roast until browned, 15 to 18 minutes. Cover with foil to keep warm.

Meanwhile, heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add garlic and jalapeño and cook until soft, 3 to 4 minutes. Add lentils, quinoa, 2 cups water, just 1 tsp cumin, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 24 minutes.

Stir together just ¼ tsp chipotle morita, mayo, and a pinch of salt in small bowl. (TIP: Add more chipotle morita if you prefer more spice.)

Stir together lime zest, lime juice, cilantro, radish, avocado, and a pinch of salt and pepper in medium bowl.

Mound quinoa and lentil mixture into roasted peppers. Place quinoa-stuffed peppers on plates. Top with avocado salad and dollop with chipotle crema. Enjoy!

For lentils, to “sort” means to look for and discard any naturally occurring debris or stones. For chiles, wash hands and cutting board well after handling peppers. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.