Preheat oven to 415 F and line a baking tray with parchment paper.
Cream the goat cheese, sundried tomatoes, and chives together in a medium bowl. Stir in the cooked lentils and season with salt and pepper.
Fill each sliced pepper boat with a rounded spoon of filling. Wrap each filled pepper with a piece of sliced prosciutto width-wise.
Place onto the prepared baking tray and bake for 12-14 minutes or until prosciutto is lightly crispy, but pepper still has structure.
Let cool for 5 minutes, drizzle with sundried tomato oil (optional) and serve. Alternatively, you can make ahead and serve cold.
Drizzle with balsamic reduction to take this dish to the next level.