Saute the carrots, celery, onion, garlic and zucchini in the coconut oil until vegetables soften. Add the tomatoes, salsa, and cooked lentils to the mixture. Take the tops off of the peppers and seed them and stuff them with the mixture.
Bake in oven at 400 degrees for about 45 minutes in a pan. While the peppers are baking, you can add a few shakes of tamari and/or water to the bottom of the pan for steam. (Recipe #541)