preheat the oven: preheat your oven to 375°f (190°c).

prepare the peppers: -cut the tops off the bell peppers and remove the seeds and membranes. set the tops aside. -place the bell peppers in a baking dish.

cook the lentils: -rinse the lentils and place them in a pot with the vegetable broth. -bring to a boil, then reduce heat and cook until the lentils are tender but not mushy. -drain any excess liquid if needed.

make the filling: -in a large skillet, heat the olive oil over medium heat. -add the chopped onion and sauté until translucent, about 5 minutes. -add the minced garlic and sauté for another minute until fragrant. -stir in the cooked lentils, chickpeas, tomato sauce, paste, oregano, basil, cumin, paprika, salt, and pepper. -cook for a few minutes until everything is well combined and heated through. adjust seasoning if needed.

stuff the peppers: -spoon the lentil and chickpea mixture into each bell pepper, filling them to the top. -place the reserved tops back on the bell peppers.

bake: -pour a little vegetable broth and leftover tomato sauce from the can (if you have any) into the baking dish to cover the bottom, which will help steam the peppers and keep them moist. -cover the dish with aluminum foil and bake for 60 minutes. -remove the foil and bake for an additional 40 minutes, until the peppers are tender and slightly charred on top.

serve: -garnish with fresh parsley and serve with lemon wedges on the side.