Vegetarian Stuffed Peppers

Heat oven to 375 degrees. Place peppers on a cookie sheet (sprayed with cooking spray) and bake 15 minutes. While peppers are cooking prepare rice according to package instructions using vegetable stock instead of water (if you don’t have enough stock you can add water as needed). In a large skillet heat oil on medium and cook sausage and green onions until softened. Add shredded carrots and zucchini and cook another 5 minutes until softened. Add garlic and parsley, and cook another 2-3 minutes. When rice is finished add it to the skillet and combine with the vegetable mixture. Season with salt and pepper to taste. Loosely pack rice mixture into each pre-baked pepper and bake another 30-40 minutes until pepper is soft. Sprinkle with parmesan and bake another 5 minutes.