Vegan Stuffed Peppers

Bahan-bahan (8 porsi)

• 2 tablespoons extra virgin olive oil (divided)
• 1 small yellow onion (chopped)
• 1/2 cup lentils
• 1/2 cup uncooked quinoa
• 2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt (plus additional for baking the peppers)
• 1/4 teaspoon red pepper flakes (or up to 1/2 teaspoon if you like more spicy)
• 2 cloves garlic (minced (about 2 teaspoons))
• 1 cup low sodium vegetable broth (plus additional as needed)
• 1 15 -ounce can fire-roasted diced tomatoes in their juices
• 1/2 cup chopped sun-dried tomatoes (dry packed and rehydrated or packed in oil, drained and patted dry*)
• 3 tablespoons nutritional yeast (or Parmesan if you do not need the peppers vegan)
• 4 large red bell peppers
• Optional: 1/4 to 1/2 cup non-dairy mozzarella “cheese” or cashew cream
• 2 tablespoons chopped fresh basil, parsley, or a mix