Sauté the onion for five minutes then add the garlic and cook for another two minutes.
Add the freekeh, green lentils, sun-dried tomatoes, herbs, soy sauce, bouillon and half the crushed walnuts. Cook until the liquid is absorbed, about 15 to 20 minutes.
Place the red peppers in an oven proof dish, making sure they can stand on their own. Spoon the mixture into each pepper, filling nearly to the top, then sprinkle the rest of the walnuts onto the top.
Bake in the oven for about 15 minutes at 180 degrees or 375f, until the edges of the pepper are beginning to brown.
Carefully transfer the cooked stuffed red pepper onto your serving plate and serve with your choice of veg. I served mine with cauliflower, broccoli and baby Jersey potatoes.