Heat skillet w/ minimal oil.
1 tbsp olive oil
Add chopped onion and cook until browned.
1 large onion
Add chopped mushrooms and parsley to cook down.
4 cups white mushrooms, 1/4 cups parsley
Slowly add vegetable broth throughout the process to avoid burning.
1 32 oz box of vegetable broth
When cooked down, add diced tomato. Make sure to strain out liquid from can.
1 cup diced tomatoes
Cook lentils in a separate pan. When done, strain out liquid and add lentils to skillet.
1 cup lentils
* If mushrooms gave off too much liquid, you can strain out the water.
Cook rice in separate pan. When done, add to skillet.
1 cup rice
At this point, the mixture in the skillet will be "pasty."
Add sauce + seasonings.
1 cup tomato sauce, seasonings (rosemary, basil, salt, pepper, oregano, thyme)
Mix in nutritional yeast.
12 tbsp nutritional yeast
Cut bell peppers in halves. Fill peppers with finished skillet mixture.
Fill bottom of tin with sauce and place bell peppers into tin. Cover with more sauce.
Cook at 475 degrees for about 45 minutes.
Remove from oven and top with more nutritional yeast.
12 tbsp nutritional yeast