Preheat your oven to 350 degrees. In a medium sized bowl combine soy sauce, rice wine, broth and garlic. Set aside. Place a large enough casserole dish or roasting pan on your counter to hold all of your beef, lentils and vegetables. This casserole dish or roasting pan must have a lid. Rinse and pat your beef dry with paper towel. Sprinkle with pepper. Do not salt. Between the broth and soy sauce you have to be careful to use low sodium when possible.

In a large skillet, over medium to medium-high heat, place 1-2 tablespoons of oil until shimmering or a drop of water flicked in it dances. Add beef and brown on all sides. Heat more oil if necessary. Transfer your beef to your casserole dish or roasting pan. Add soy mixture to skillet and bring to a boil. Once boiling, carefully pour into your casserole dish or roasting pan, scraping up all of the bits in the pan. Cover and bake for 1 hour.

Remove roasting pan or casserole dish from oven and stir. Add lentils, stir again and return pan or dish to your oven. Bake for 40 more minutes. Lentils must be cooked and tender. In the meantime, prepare and dice all of your vegetables. Wipe out your skillet and heat up a tablespoon or two of oil until it shimmers. Saute the vegetables until they are tender and to your desired liking. Once cooked, remove from heat and set aside. In a small cup, combine cornstarch and water. Stir until cornstarch is totally dissolved. Once lentils are cooked and tender remove from oven and place on your stove top. Add cornstarch mixture, stir and return dish or pan to your oven for a few more minutes, maybe 5, to thicken.

Prepare your peppers. Wash, remove tops, seeds, and membranes. Pick a dish that is large enough to hold all of your peppers. Arrange peppers in the dish with the hollowed sides facing upward. Slice the bottoms of the peppers slightly if necessary so that they will stand upright. Next, remove roasting pan or dish from the oven and taste the gravy to see if you need any salt and peeper. Add vegetables and stir until combined. Spoon mixture in to each of your peppers. Return to your oven and bake for between 20 and 30 minutes, depending on how soft you like your peppers. Serve and enjoy!