Stuffed bell peppers aka dolmeh felfel

A childhood favorite recipe of mine is dolmeh felfel. Persians think they make up everything, but I'm pretty sure a stuffed bell pepper was not made by my people. Regardless, it's been a favorite "Persian" food of mine and no one makes it better than my mom (best cook I know hands down). When I stopped eating meat it took awhile for my mom to start allocating the "special" peppers that I could eat, since the recipe usually calls for ground beef. I decided to make a healthier version of it, and they came out so beautifully and absolutely delicious. ( I had a carnivore taste tester and she approved)

Stuffed bell peppers (dolmeh felfel)
4 bell peppers (different colors are appealing to the eye)
1/2 cup cooked quinoa
1/4 cup cooked lentils
1/8 white onion diced
handful of parsley and cilantro
Tumeric
Cinammon
Garlic powder
Salt and pepper to taste
Tomato paste
Olive oil

1. Saute the onion, parsley, and cilantro till they're slightly cooked.
2. If your quinoa and lentils are already cooked add them into a pot along with the onions and greens. (Note you probably want them to be on the undercooked side since they'll be cooking more in the oven later)
3. Add the tumeric, cinnamon, garlic powder, salt and pepper, 1 tablespoon of tomato paste, a splash of water, and a little olive oil to the pot and mix well.
4. Put the heat relatively low so it stays warm but things don't stick. (Try not to eat the stuffing before you put them in the pepper, it's really good on its own)
5. Cut out the hats of your bell peppers and clean out the seeds inside to prepare for stuffing.
6. Add your mixture into each of your peppers.
7. I added a little more tomato paste mixed with all the spices and some water on top of the stuffing before closing the tops.
8. Place all the peppers close together in a oven safe glass dish covered in aluminum foil, and put in the oven for 45-60 minutes at 350 degrees F.
9. Check on them periodically you want the peppers to be nice and roasted almost like the skin could peel right off.
10. Take out and serve immediately. Careful when taking off the pepper hats, it's very hot inside. Drizzle a little olive oil on top of the pepper before eating for a nice smooth flavor.