Directions
- Heat the oven to 400°F. Arrange the pepper halves cut-side up in a lightly oiled 9 × 13-inch baking dish. Bake for 15 minutes while preparing the filling.
- Heat the olive oil in a large skillet over medium heat. Cook the onion for 4–5 minutes, until softened. Add the mushrooms and cook for 7–9 minutes, until their moisture has evaporated and the edges begin to brown.
- Add the garlic, oregano, paprika and cumin. Stir for 30 seconds, then fold in the spinach and cook just until wilted.
- Remove the skillet from the heat. Stir in the lentils, quinoa, tomatoes, walnuts, hemp hearts, lemon juice, lemon zest, salt, black pepper and half the parsley.
- Pack the filling generously into the softened pepper halves. Add ¼ cup water to the bottom of the baking dish and cover loosely with foil.
- Bake for 20 minutes. Uncover and bake for 8–10 minutes more, until the peppers are tender and the filling is hot. Finish with the remaining parsley.