Step 1

Preheat the oven to 400ºF.

Step 2

Halve the peppers from the stem to the base, then remove the seeds and membranes. Drizzle lightly with olive oil then use your fingers to rub all over. Arrange in two 9x13 inch baking dishes or one large rimmed sheet pan cut side down.

Step 3

Bake for 25 minutes. Remove from the oven and use tongs to flip the peppers over (i.e. so they’re now cut side up), draining any juices into the pan(s). Maintain the oven temperature.

Step 4

While the peppers are baking, set a large skillet over medium heat. When hot, add in the ground beef and cook for about 5 to 6 minutes, breaking it up with a wooden spoon, until no longer pink and cooked through. Use a slotted spoon to remove to a bowl and set aside.

Step 5

Set the same skillet back over medium heat. If the skillet is dry, add in a good drizzle of olive oil. When hot, add the onion and cook for about 2 to 3 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.

Step 6

Add in the zucchini, mushrooms, basil, oregano, parsley, thyme, salt and red pepper flakes. Continue to cook for about 5 to 7 minutes, until the veggies are all tender. Remove from the heat.

Step 7

Stir in the cooked beef, cooked rice, nutritional yeast and ¾ cup of the tomato sauce. Mix until well combined, then taste and season with salt / pepper / red pepper flakes as needed (I usually add about a scant ¼ teaspoon more salt). Spoon the mixture evenly into the pre-baked peppers.

Step 8

Return to the oven and bake for about 20 additional minutes, until the peppers are nice and soft.

Step 9

Drizzle the remaining tomato sauce over the tops of the peppers, then top with some fresh basil / parsley. Serve!