Servings: 4

5 bell peppers halved and seeds removed (was 6) 5 bell peppers halved and seeds removed (was 6)
1 cup cooked rice can use quinoa, barley, or farro 1 cup cooked rice can use quinoa, barley, or farro
1 cup cooked lentils can use canned (do not add salt to lentils) 1 cup cooked lentils can use canned (do not add salt to lentils)
3/4 cup low-moisture mozzarella cheese shredded (¼ cup mixed in and 1/2 cup on top) ¾ cup low-moisture mozzarella cheese shredded (¼ cup mixed in and ½ cup on top)
¼ cup grated Parmesan cheese ¼ cup grated Parmesan cheese
1 can 14.5 oz diced tomatoes 1 can 14.5 oz diced tomatoes
6 garlic cloves minced 6 garlic cloves minced
1 onion diced 1 onion diced
1 Tablespoon EVOO 1 Tablespoon EVOO
½ teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (was 1 tsp salt) ½ teaspoon kosher salt (was 1 tsp salt)
2 teaspoons fresh oregano or 1 teaspoon dried 2 teaspoons fresh oregano or 1 teaspoon dried
2 teaspoons fresh thyme or 1 teaspoon dried 2 teaspoons fresh thyme or 1 teaspoon dried
2 1/4 Tablespoons fresh basil chopped 2 ¼ Tablespoons fresh basil chopped
¼ cup fresh parsley chopped ¼ cup fresh parsley chopped

Preheat the oven to 400°F.
In a large pot, cook the rice according to the package instructions.
In a separate pot, cook the lentils according to package instructions.
In a large skillet, heat EVOO and sauté the onion over medium heat until it becomes translucent, about 6 minutes.
Add the garlic and cook for an additional minute.
Add the cooked rice, cooked lentils, diced tomatoes (with their juices), ¼ cup of shredded mozzarella cheese, Parmesan cheese, black pepper, salt, oregano, thyme, basil, and parsley to a bowl.
Mix in the sauteed vegetables until well combined.
Slice the peppers in half and scoop out the seeds and white membranes. I like to keep the steam intact, if give you a larger well to scoop the filling and it just looks nice.
Place the bell pepper halves in a baking dish.
Fill each half with the lentil mixture, using a spoon to pack it in tightly.
Top each pepper half with the remaining ¼ cup of shredded mozzarella cheese.
Bake for 30 to 35 minutes or until the peppers are tender and the cheese is melted and lightly browned.