From food.com
4 medium bell peppers
1⁄4 cup olive oil
FOR THE FILLING
1⁄2 cup chopped onion
1cup thinly sliced mushroom
1 zucchini, diced
1⁄2 teaspoon dried oregano
salt & freshly ground black pepper
2 tomatoes, seeded and chopped
1 cup rice, cooked al dente and cooled
1⁄2 cup water
1⁄chicken or 1/2 vegetable bouillon cube
4 slices bacon, cooked until crisp and chopped
1 tablespoon fresh basil, shredded
4 ounces mozzarella cheese, diced
2 tablespoons grated parmesan cheese
Pre heat oven to 350°F.
Cut the tops off the peppers and clean out the seeds and membranes. If the peppers won't stand up, cut a little piece off the bottom to level them. Place the peppers on a baking sheet and drizzle with the oil.
Bake for 25 minutes, or until they start to soften. Remove from the oven and allow to cool.
Pour the oil from the peppers into a frying pan and add the onions, mushrooms, zucchini and oregano. Season the vegetables with salt and pepper to taste, and saute over high heat until they start to soften.
Add the tomatoes, rice, water and bouillon cube to the vegetables in the frying pan, and simmer for about 5 minutes. Adjust the seasoning. Fold in the bacon, basil and mozzarella cheese.
Divide the filling among the peppers. Sprinkle the Parmesan on top of the peppers.
Bake in the middle of the oven for 15 minutes, or until the cheese has melted and the filling is hot.