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MAKE FILLING: Heat 2 tablespoons extra virgin olive oil in a large skillet, add 1 large onion (chopped), and sauté it for three minutes.Add 1 cup rice, 3 cloves garlic (pressed), 1½ teaspoons ground coriander, 1 teaspoon turmeric,¼ teaspoon red pepper flakes, and sauté while stirring for 60 seconds.Stir in 2 cups vegetable broth, 1 can (15 ounces) lentils (drained), and 1 can (15 ounces) diced tomatoes, then season with 1 teaspoon salt and ⅛ teaspoon black pepper.Simmer for 10 minutes, stirring occasionally. Turn the heat off and stir in ½ cup Italian parsley (chopped). Taste and adjust for salt. The rice should be half-cooked.
STUFF PEPPERS: Preheat oven to 350°F or 180°C.Rinse and dry the bell peppers, cut them in half, and remove the seeds and white membrane.Add a pinch of salt into each pepper, then fill them with the rice mixture.
BAKE: Arrange them on a baking dish and bake at 350°F or 180°C for 40 minutes or until the peppers are fork tender.If the filling starts to char, cover the peppers with aluminum foil.
SERVE: On a serving platter sprinkled with parsley and fresh lemon juice.Optionally, top them with feta or non-dairy feta, crumbled on top, caramelized onions, and/or yogurt tahini sauce.