Place ½ head of cauliflower into a food processor, until it is finely chopped and looks similar to the consistency of rice. Set aside
Preparing Peppers:
Bring a pot of water to boil. Slice tops off of pepper. Discard tops. Core and remove excess seeds of each pepper. Blanch peppers in boiling water for 3 minutes. Remove from water and drop in ICE water until cooled. Shake off excess water and peppers will be ready to be stuffed.
Stuffing Peppers:
In a medium pan, heat 1 Tbsp of olive oil over medium heat. Add onion, celery, garlic, lentils, and cauliflower rice, cooking for 6-7 minutes until soft. Remove from heat and drain excess liquid. Set aside.
In a medium bowl, combine fresh herbs (oregano, basil and thyme), feta cheese, diced tomatoes, and salt/pepper to taste. Add vegetable mix and combine thoroughly.
Prepare a 8 x 8 dish. Stuff each pepper by packing to the top with a spoon. Carefully arrange peppers in dish. Top each pepper with 1 T. of shaved Parmesan cheese.
Bake for 25 minutes, until cheese begins to brown. (May broil the last 2 minutes, if needed)
Enjoy!
Recipe by Nutrition Twins at https://nutritiontwins.com/skinny-cheesy-stuffed-peppers/