Preheat oven to 375℉. In a small sauce pot, over medium-high heat, add water and rice and follow the instructions on the package. You will need roughly 1 cup for 1/3 cup of dry brown rice.
In a cast iron pan or medium skillet, add olive oil over medium-high heat and add onion, sauté for 3 minutes, add garlic and cook for one minute, long enough for the aroma to release.
Add lentils, cooked brown rice, diced tomatoes, cumin, paprika, salt and pepper. Cook for 10 minutes, long enough for flavours to come together. Stir in the parsley.
Cut the peppers in half, remove the seeds and membrane. Add water to the tomato juice and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour the tomato juice into an oven proof pan spreading it evenly. Arrange the peppers into the oven proof pan and fill each cut pepper with the lentil and rice filling.
Place stuffed peppers into the oven uncovered and bake for 30 minutes until the peppers are tender with a slight crunch. Garnish with parley and ENJOY!
