Heat skillet w/ minimal oil.
Add chopped onion and cook until browned.
Add chopped mushrooms and parsley to cook down.
Slowly add vegetable broth throughout the process to avoid burning.
When cooked down, add diced tomato. Make sure to strain out liquid from can.
Cook lentils in a separate pan. When done, strain out liquid and add lentils to skillet.
* If mushrooms gave off too much liquid, you can strain out the water.
Cook rice in separate pan. When done, add to skillet.
At this point, the mixture in the skillet will be "pasty."
Add sauce + seasonings.
Mix in 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 30 minutes.
Remove from oven and top with more nutritional yeast.