In a medium pot cook the lentils and quinoa for 12 minutes (making sure it’s not over cooked. In a skillet heat 1 tbs olive oil over medium heat. Add the onion and cook until the its soften. Add the chopped fennel and garlic and stir. Cook for 4-5 min and add the grated carrots. Continue cooking, add the turmeric, cumin, cinnamon,Italian seasoning, salt and pepper. Cook for 3-5 minutes, stirring occasionally. Add the rest of the olive oil, tofu, quinoa and lentils. Add a splash of water if needed. Add 1/3 if’s cup of the can of tomatoes, lemon juice and the fresh herbs. Mix and remove from the heat.

Preheat the oven to 400° F.

Cut the pepper at the top. Remove the seeds and membranes. Carefully mound the cooked filling inside the peppers. Pour the rest of the diced tomatoes in a baking dish. Add the peppers and fennel to the baking dish. Cover the peppers with a parchment pepper.

Cook covered for 30 min. Remove the parchment pepper and cook for another 5 minutes.