Bell peppers are not only full of nutrition but they’re great to have as a base in your dish.  They are high in antioxidants and they also contain a lot of vitamin C.  Once they’re cut in half, you can stuff whatever you would like in them – rice, vegetables, cheese, quinoa or lentils.  I had some halloumi cheese so I grilled it and then added it to the peppers.  For the  stuffing, I grilled mushrooms with garlic and fresh herbs then mixed it with brown rice.  Add a salad on the side and it’s a full meal!