Toss lentils with seasonings. Then put all above ingredients into a food processor and pulse a few times until ingredients are mixed together. (This mixture can be prepped ahead of time to make meal-time quick)
Remove stem and seeds from the pepper and divide them in half.
Divide the lentil mix between the 4 pepper halves, stuffing the peppers with the mixture. Place the stuffed peppers on a baking dish and spoon marinara over each one.
Bake at 350 degrees for 30 minutes.
Optional: Add non-dairy cheese the last 10 minutes.
Elisha is the founder of the Eat to Live Support Group on Facebook, a community of 65k plus whole-food, plant-based eaters. Elisha began blogging about this lifestyle in 2010 after discovering that it was a treatment for years of yo-yo dieting and disordered eating. Today she is a mentor to thousands who are striving to adopt this lifestyle.