Place pepper halves, face up, on a foil-lined 9x9 baking pan. Place, un-stuffed, in pre-heated oven for 15 minutes.
If using canned pineapple, drain juice into a medium pot.
Add rinsed lentils and 1 and 1/3 cup of water to the pot continuing pineapple juice and place over medium-high heat. If using fresh pineapple, increase water to 2 cups. Bring to a simmer, reduce heat to low and allow to simmer for 15-20 minutes or until liquid is absorbed.
Add pineapple chunks, chopped tomatoes, greens, tamari, garlic and red pepper to lentils. Stir to combine. Allow to cook for 1-2 minutes, until greens begin to wilt.
Remove peppers from oven and generously stuff with lentil mixture.
Return to oven and bake for 10 additional minutes. Serve warm.
Notes
Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days.