Step 1

Preheat the oven to 425 °F.

Step 2

Cook the rice in a small saucepan of salted water, according to package instructions. Drain the rice in a colander and set aside.

Step 3

Prepare the bell peppers by cutting the tops off (lids) and set aside. Scoop out the inside and remove and discard the seeds. Place the peppers on a lightly greased baking pan (such as an 8-inch square baking pan) and lightly season with salt and pepper. Set aside.

Step 4

In a large skillet heat olive oil until sizzling hot, about 1 minute. Add onion and sauté until soft and tender, about 2-3 minutes. Add the mushrooms and cook until soft, another 5-8 minutes. Add carrots and zucchini and cook for 5 minutes, stirring occasionally. Remove from the heat.

Step 5

Add cooked rice, 1/3 cup parsley, and tomato purée. Stir until well combined. Season to taste with salt, pepper, and a pinch of chilli.

Step 6

Divide the rice mixture between the peppers, filling them up and place the lids on top.

Step 7

Bake for 20-25 minutes, until the peppers soften and turn slightly brown on the edges.

Step 8

Sprinkle remaining parsley on top and serve warm.