Recipe: Meatless Stuffed Peppers

I had a friend over for dinner the other night and made stuffed peppers with green salad. They were pretty amazing and so easy to make, so I thought I'd share the recipe!
For added enjoyment, enjoy alongside a nice bottle of red  ;)

before baking

2 large bell peppers (color of your choice)
1 large zucchini (diced)
1 large yellow onion (diced)
1 cup cherry tomatoes (diced)
4 cloves garlic (minced)
1/2 cup faro (uncooked)
1.5 cup brown lentils (cooked)
1/4 cup marinara sauce of your choice ( I used TJ's Organic Mushroom Spaghetti Sauce)
1 teaspoon chili flakes
Salt and pepper to taste
1 teaspoon shredded Parmesan cheese (optional)

Cut a whole around the stem of the peppers. Remove the stems and discard. Clean out all of the seeds and as much of the pith as you can. Preheat your oven to 350.
Saute the garlic, onion and zucchini until soft and slightly brown. Add the cherry tomatoes and allow them to cook until they start to wilt. Now add your cooked far, cooked lentils, marinara sauce, chili flakes, salt and pepper. Allow it all to cook for a few minutes so the flavors blend.
Stuff each pepper with the mixture, making sure you completely fill the pepper. Add a bit of Parmesan cheese to the top for presentation and flavor- or leave it out to keep the dish vegan.
Bake the peppers for 10 minutes until the pepper begins to soften.
Enjoy!

filling, delicious, and nutrient dense!