Mediterranean Stuffed Peppers

Ingredients

• 4 large bell peppers, halved lengthwise and seeded
• Stuffing:
• 2 cups cooked white rice
• 2 tablespoons pine nuts, toasted
• 2 green onions, chopped
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 2 tablespoons chopped fresh dill
• 1 cup grated zucchini
• 1 cup thinly sliced baby spinach
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 3 cups fresh green beans, trimmed
• 1/2 cup tomato juice
• Sauce:
• 1 1/2 cups cooked lentils
• 1 14 oz. can fire-roasted diced tomatoes (such as Muir Glen)
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• 1/4 teasoon salt
• 1/2 cup crumbled feta cheese