Step 1

Heat oil in a medium pot on medium-high. Add onion and garlic, cook until onion is soft, about Add green onion, thyme, cumin, paprika and cook until fragrant, about 1 minute.

Step 2

Stir in lentils, tomatoes, vegetable broth, Bragg's Liquid Aminos, cayenne pepper and bring to boil. Cover pot and reduce to simmer lentils until tender and all liquid has evaporated about 45 minutes. Stir in the rice.

Step 3

Meanwhile, Trim the tops off each bell pepper and remove seeds and membranes from inside. Set aside. Preheat oven 375 degrees.

Step 4

Place 1 cup marinara sauce in the base of a casserole dish. Place the bell peppers into the prepared pan, place lentil rice mixture into each bell pepper. Top with the remaining marinara sauce.

Step 5

Cover casserole dish with parchment and/or foil. Bake for 30 minutes. Remove the cover and top bell pepper with vegan cheese shreds, return to the oven and bake for about 10 minutes. Garnish with chopped parsley and serve.