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Preparation

1. Preheat oven to 400° F. Cut peppers in half vertically and remove ribs and seeds. Dice the onion and squash. Drain and rinse lentils and set aside.
2. Place cut peppers on a baking sheet, face down. Brush with 2 tablespoons olive oil and roast in oven for 15 minutes.
3. Place large pan over medium-high heat and drizzle in 1 tablespoon olive oil.
4. Add onion, squash and dried herbs; sauté 5 to 7 minutes until soft.
5. While onion and squash soften, chop garlic and add to pan; sauté an additional 2 minutes.
6. Add tomato sauce, broth and half the fresh basil leaves. Stir until basil wilts and all ingredients incorporated.
7. Add lentils and cooked rice and stir to combine.
8. Remove peppers from the oven, flip them and fill 1/2 cup lentil mixture into each pepper. Top each pepper half with 1 tablespoon feta cheese. Return to oven to bake an additional 3 to 5 minutes.
9. Remove from oven and garnish with remaining basil leaves.