1. Rinse 70g dry brown lentils and 30g dry millet. Place both in a pot with 500ml water, bring to a boil, and simmer uncovered for about 20 minutes until tender. Drain any excess water. 2. In the same pot, heat 5ml olive oil. Add 50g diced red onion, 50g diced zucchini, and 3g minced garlic. 3. Sauté until softened. Stir in 50g diced canned tomatoes, 15g tomato paste, 0.5g ground cumin, 0.5g ground coriander, 0.5g cinnamon, and 0.5g turmeric. Cook for another 2 minutes. 4. Add cooked lentils and millet back into the pot, season with salt, black pepper, and 5ml lemon juice. Stir to combine. 5. Cut off the top of the 200g bell pepper, remove seeds, stuff with the lentil-millet mixture, and either steam for 10 minutes or microwave covered for about 3 minutes until the pepper softens. Garnish with 5g chopped fresh mint before serving.