Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers and remove seeds and membranes.

Step 3

Optional: Pre-bake the peppers for 10 minutes or blanch them in boiling water for 2-3 minutes for softer peppers.

Step 4

Heat olive oil in a large skillet over medium heat.

Step 5

Sauté the diced onions and garlic until fragrant, about 2 minutes.

Step 6

Add the zucchini and mushrooms, cooking until tender, about 5 minutes.

Step 7

Stir in the diced tomatoes, black beans, paprika, cumin, salt, and black pepper. Cook for an additional 3 minutes.

Step 8

Mix the vegetable mixture with the cooked rice until evenly combined. Adjust seasoning to taste.

Step 9

Place the prepared bell peppers upright in a baking dish.

Step 10

Fill each pepper generously with the rice and vegetable mixture.

Step 11

Optional: Top with shredded cheese.

Step 12

Add a small amount of water or tomato sauce to the bottom of the baking dish to keep the peppers moist.

Step 13

Cover with foil and bake for 25-30 minutes.

Step 14

Remove the foil, and bake for an additional 10 minutes or until the cheese is melted and golden.

Step 15

Remove from the oven and let cool slightly.

Step 16

Garnish with fresh parsley or cilantro before serving.