Vegan Stuffed Peppers

Wash the bell peppers, cut off their tops, and remove the seeds. In a pan, heat 1 tbsp of oil, sauté half of the chopped onion and 1 crushed garlic clove. Add the rice and lentils, then pour in 100 ml of vegetable broth. Cook for 5-7 minutes until the broth is absorbed, then stir in half of the tomato paste, 1 tsp of paprika powder, marjoram, salt, and pepper. Remove from heat and let it cool.

Fill the bell peppers with the cooled mixture. Do not overfill, as the rice will expand. Place the stuffed peppers into a large pot or baking dish.

In the same pan, heat another 1 tbsp of oil, sauté the remaining onion and garlic. Add the crushed tomatoes, the remaining tomato paste and paprika powder, vegetable broth, sugar, salt, and pepper. Bring to a boil, then simmer on low heat for 10 minutes to allow the flavors to meld. If it's too thick, add a little water.

Pour the tomato sauce over the stuffed peppers in the pot. Cover and cook on low heat for about 45-50 minutes, or until the peppers are tender and the filling is fully cooked. Check occasionally and add more broth or water if needed. Before serving, sprinkle with fresh, chopped parsley. Serve hot.