In a saucepan, heat 1 tbsp olive oil over medium heat.
Add the garlic and saute for 30 seconds, don't allow it to burn. Add onions and saute another 2-3 minutes or until translucent.
Add mushrooms, all seasonings, tomatoes, lentils, quinoa and broth. Stir to combine, bringing to a boil then reducing heat to low.
Cover and allow to simmer for 25-30 minutes or until lentils have softened.
Remove from heat and stir in 2 tbsp nutritional yeast.
Preheat oven to 375 degrees. Prepare 9x13 pan by brushing with oil.
Slice peppers diagonally down the middle, removing all seeds and membranes. Line them on 9x13 pan with cut side up.
Scoop in quinoa/lentil mixture in each pepper half.
Add a small amount of water to the bottom of pan and loosely cover with foil.
Bake stuffed peppers for 25 minutes.
Add topping of nutritional yeast or shredded parmesan and continue baking another 10 minutes or until peppers are tender.
Drizzle with balsamic glaze if desired and serve with a small salad. Enjoy!
