Preheat oven to 425°F. Line a baking sheet with parchment paper. Place the halved bell peppers on the baking sheet, cut-side facing up. Drizzle 1 tablespoon olive oil over bell peppers and rub the oil over both sides of the peppers. Season with salt. Cook for 20-25 minutes.
Meanwhile, heat 2 teaspoons of olive oil in a medium pot. Add shallot and cook for 1-2 minutes, or until fragrant. Add carrots and cook for 2-3 minutes. Add garlic and cook for an additional 30 seconds. Stir in diced tomatoes, lentils, and vegetable broth. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20-25 minutes, or until the lentils are tender. *
While the lentils cook, bring a medium pot of salted water to a boil. Add orzo and cook for about 8-10 minutes. Drain and move back to the pot. Stir in ½ tablespoon of oil and set aside.
In a large bowl, combine lentil and vegetable mixture with orzo. Stir in 1 tablespoon of oil oil, feta cheese, and chopped parsley. Season with salt to taste.
Stuff each bell pepper half evenly with the mixture. Garnish with chopped parsley.
Serve and enjoy!