Lentil Enchilada Bake recipes

Name: Lentil Enchilada Bake recipes
Ingredients: 1 tablespoon extra virgin olive oil; One 16-ounce bag frozen tri-color peppers; 3 cups cooked lentils; ½ cup fresh cilantro, roughly chopped; 2 teaspoons ground cumin; 1½ teaspoons chili powder; One 16-ounce container low-fat cottage cheese; 2 cups shredded reduced-fat Cheddar cheese, divided; 2 large eggs, beaten; One 12-ounce bottle all-natural enchilada sauce; Twelve 6-inch corn tortillas, cut in half