From My Bowl

0 Prep: Preheat the oven to 400F and set a 9x13” baking dish aside.
1 Filling: Warm the oil in a large sauté pan over medium heat. Add the onion and sauté for 3 minutes, until translucent and beginning to brown. Add mushrooms and tomato paste and sauté for an additional 3 to 5 minutes. Finally, add the garlic, cumin, Italian seasoning, and nutritional yeast (if using). Sauté for 1 to 2 more minutes, until fragrant.
2 Simmer: Add the tomatoes, lentils, rice, broth, and salt. Bring to a boil over high heat, then reduce the heat to medium-low; cover and simmer for 28 to 30 minutes, until the lentils are tender.
3 Roast the Peppers: In the meantime, cut the peppers in half lengthwise and remove their cores and seeds. Add 1/2 cup of water to the baking dish so there is a thin layer of water across the bottom. Arrange the pepper halves skin-side-down in the baking dish; brush or spray with oil, then sprinkle with salt and pepper. Roast peppers in the middle rack of the pre-heated oven for 20 minutes.
4 Stuff: Remove the peppers from the oven; if any of the peppers have liquid in their centers I like to dump it out. Generously stuff each pepper with the cooked lentil and rice filling, creating a mound on the top of each pepper half. Sprinkle the peppers with cheese.
5 Final Bake: Return the baking dish to the top rack of the oven and bake for 10 more minutes. If the cheese is still not melted, you can broil the peppers for 1-2 additional minutes until they reach your desired doneness. 
6 Serve & Store: Sprinkle the peppers with chopped parsley, then serve warm. Store any leftovers in the refrigerator for up to 5 days, or you can freeze these vegan stuffed peppers for up to 2 months.