Preheat the oven to 350 degrees F.
Rinse the lentils and place in a small saucepan with 1 1/2 cups filtered water. Bring to a boil over medium high heat then lower the heat and simmer for 10 minutes.
Rinse the rice, then add to the same saucepan as the lentils with 1 cup filtered water. Again raise the heat to bring to a boil, then lower the heat, cover, and simmer for another 10-15 minutes or until all the water has been absorbed. Set aside when done.
Meanwhile, wash all the veggies and peel the carrots. Slice the carrots and cut the zucchini into small pieces. Remove the top and seeds from the peppers then cut in half and remove the veins. Place the bell peppers into a glass baking dish.
Add the EVOO, carrots, and zucchini into a 3.5 quart Dutch oven or medium saucepan. Cook for about 10 minutes over medium heat, stirring often. Add the garlic and cook for another minute.
Add the ground turkey and cook until the meat is no longer pink and cooked through, about 7 minutes.
Add the spices, 1 cup (8 oz) of tomato sauce, and Worcestershire sauce to the meat and veggie mixture. Cook for about 5 minutes.
Remove from heat and add the cooked lentils and rice to the meat and veggie mixture. Stir until well combined. Add salt and pepper to taste.
Fill each pepper with the mixture. Mix the remaining cup of tomato sauce with the Italian seasoning and spoon on top of the peppers. Pour 1/2 cup water into the baking dish around the peppers. Cover with foil and bake for 30 minutes in the oven. Remove the foil and cook for 5 more minutes. Enjoy your healthified stuffed peppers!