Almost Stuffed Peppers - Vegan and Whole30 Variations Included

INGREDIENTS
3 cups cooked lentils (or 1 pound ground beef cooked and drained if Whole30/Paleo)
1 can (14 1/2 ounces) diced tomatoes, undrained
1 large green pepper or 5-6 sweet mini peppers, cut into 1/4-inch slices 
1 cup frozen spinach or 2 cups fresh, chopped
1 large sweet onion, thinly sliced
1 tsp Himalayan pink or sea salt
1 tsp oregano, dried
1/2 tsp ground black pepper
4 cups cooked brown or white rice or riced vegetables as a low carb/paleo/Whole30 option

To the cooked lentils or beef add tomatoes, green pepper, onion and seasonings; bring to a boil adding a little water, maybe 1/4 to 1/2 cup, if needed.
Reduce heat and simmer until vegetables are tender (or if using frozen vegetables, skip to the next step).
Stir in rice; cover and remove from the heat. Let stand for 2-3 minutes. Stir well and serve.
You can top with tomato sauce if you like, and serve with a salad or other vegetable.