Preheat oven to 400° F.
Cut the peppers in half through the stalks and scoop out the seeds and pith. Place the peppers cut side up on a baking sheet, drizzle with ½ Tbsp of the oil and bake for 20-25 minutes, until the peppers are just tender.
Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add the onion and cashews (if level 2) and cook, stirring, for approx. 5 minutes, or until the cashews are beginning to brown and the onion is translucent.
Add the garlic, herbs and sun dried tomatoes (if using) and cook for a further minute. Add the kale and water and cook for another 2 minutes. Finally, mix in the cooked quinoa and lentils.
Carefully spoon the filling mixture into the pepper halves and return to the oven for 10 minutes.
Serve warm with a green salad.