Cut the peppers into two halves. And arrange them in the tray facing up.
Place them in the center rack and bake for about 20 minutes or until it is done without burns.
Remove the tray from the over and place it over kitchen counter.
Make the stuffing
Meanwhile, over medium heat, place a sauce pan. And add canola oil and minced garlic.
Add chopped onion and saute until it becomes soft.
Now toss diced tomatoes with its liquid, cooked lentil, brown rice, grated carrot, crushed black pepper, and salt.
Cook until all the ingredients combined together and the liquid evaporates. And set aside.
Fill and bake
Now scoop the lentil mixture, and start stuffing inside the bell peppers.
Sprinkle cheese over the top and bake for about 20 minutes or until the edges starts browning.
Remove it from the oven, sprinkle red pepper flakes and chopped cilantro. And Enjoy!!
Notes
Store the leftover in the refrigerator to use within three days. And freeze them to enjoy within three months.To thaw, place them in the refrigerator overnight or gently reheat in the microwave.