1. Prepare the Bell Peppers

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Lightly brush with olive oil and place in a baking dish.
4. Roast for 10 minutes to slightly soften while preparing the filling.

2. Make the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add onions and garlic, sautéing until fragrant (about 2 minutes).
3. Stir in zucchini and mushrooms, cooking for another 3-4 minutes.
4. Add diced tomatoes, black beans, and rice, mixing well.
5. Stir in paprika, cumin, salt, and black pepper, cooking for 2-3 minutes.

3. Stuff the Peppers & Bake

1. Spoon the filling into the partially roasted bell peppers, packing tightly.
2. If using, sprinkle cheese on top for a melty finish.
3. Cover the dish with foil and bake for 20 minutes.
4. Remove foil and bake another 10 minutes until the cheese is golden and bubbly.

4. Serve & Enjoy

• Let the stuffed peppers rest for 5 minutes before serving.
• Garnish with parsley or cilantro and serve warm.