Stuffed peppers recipe: delicious and so easy to prepare

Ingredients:
150g of cooked and drained lentils
150g of cooked and drained chickpeas
400g of eggplants
4 peppers
30g of fresh parsley
2 tablespoons of flax seeds
40g of grated bread
salt
extra virgin olive oil

Method:
Cut only the top of the pepper so as to form a sort of boat and cut into cubes the part that we have eliminated.
Cut the aubergines into small cubes and transfer everything to the pan, as always, season with oil and salt and cook over a low heat for 20 minutes.
Consume half the vegetables and half the lentils, then add the parsley, the flax seeds, the rest of the lentils and the rest of the vegetables.
Mix all the ingredients well, add salt, add the breadcrumbs and mix again.
With the filling so obtained, fill the peppers and bake them at 320°F (160°) covered with parchment paper for about 50 minutes.