Preheat your oven to 375°F. While it warms up, slice off the tops of the bell peppers and remove seeds and membranes—think of it like hollowing out little edible mugs.

In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and garlic; sauté until fragrant and translucent (about 3 minutes).

Stir in diced zucchini and grated carrot; cook for 4 minutes until veggies soften. Sprinkle in smoked paprika and oregano, then season lightly with salt and pepper—taste as you go.

Add rice and canned tomatoes (with juices) to the pan, then pour 2 cups of water or low-sodium vegetable broth. Bring to a gentle boil, cover, and reduce heat to low. Let simmer for 15 minutes.

Once rice is tender and liquid absorbed, fluff it with a fork and drizzle remaining olive oil. Let the mixture cool slightly—this helps it stick inside peppers rather than slide out.

Spoon the rice stuffing into each pepper generously, pressing down to avoid air pockets. Arrange peppers upright in a lightly oiled baking dish; pour water into the bottom to keep them moist. Cover and bake for 30 minutes, then uncover, add cheese, and bake until peppers are tender.

Let peppers rest before serving; garnish with fresh parsley and enjoy hot. Use a thin spatula to lift them gently for a clean presentation.