Wash the bell peppers, cut them in half lengthwise, and remove the seeds and white membranes. Place the prepared peppers in a baking tray, drizzle them with a little oil, sprinkle with a pinch of salt, and bake for 20 minutes. In the meantime, prepare the stuffing.

Heat the oil in a large frying pan, add the finely chopped onion and fry over low heat until the onion is translucent. Increase the heat and add the minced meat, cumin and smoked paprika, continue to cook, stirring occasionally.

When the meat is almost fried, pour in the vegetable broth, add the peeled and coarsely grated carrots, red lentils and tomato paste. Cook for about 15-20 minutes or until the lentils are tender and most of the broth has evaporated. Finally, season with salt and black pepper to taste.

Fill the roasted peppers with the prepared stuffing, place the tray in the oven, and bake for 25 minutes. A few minutes before the end of baking, sprinkle the peppers with grated cheese (if using) and parsley. Serve and enjoy!