Cook the quinoa and lentils according to the package directions.
Cut off the tops of the tomatoes and scoop out the insides with a spoon to hollow them out.
Scoop out the tomato flesh and cut it into small cubes. Dice the green bell pepper.
In a skillet, heat 2 tablespoons of olive oil, then sauté the diced bell pepper with the diced tomato and onion.
Place the quinoa and lentils in a mixing bowl. Add the mixture of diced bell pepper, tomato, and onion. Add the garlic, herbes de Provence, salt, and pepper. Mix well.
Preheat the oven to 180°
Fill the tomatoes with the mixture.
Place them in an oiled baking dish. Drizzle the stuffed tomatoes with the remaining olive oil and bake for 30 minutes.
Let the stuffed tomatoes cool slightly before serving.
