Add enough vegetable oil to cover the base of a pan. Once the oil is hot add onions, crushed garlic and cook until soft.
Pour in blended tomatoes, add cumin powder, oregano, salt, paprika to taste and stir. Bring the tomato sauce to a boil and add beluga lentils and cook for 10-15 minutes.
Preheat oven at 180C.
Add red quinoa into the pan and pour 1-2 cups of water. Add spinach, sweetcorn, stir and cook for 10-15 minutes or until soft.
Grease oven dish wish a splash of oil. Slice bell peppers in half and add them to the oven dish. Stuff each pepper with lentil sauce and bake for 15-20 minutes or until soft. Garnish with parsley and serve.