Instructions

1. Preheat oven to 350º F.
2. Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.
3. Place peppers upright in an oven-safe baking dish and put tops back on. Bake at 350º F for 30 minutes.
4. Meanwhile in a large nonstick skillet, saute onions, zucchini, and carrots in vegetable broth for 5 to 6 minutes. Add rice and tomato paste; still well to combine.
5. Add parsley, dill, lemon juice, and pepper; stir to combine. Season to taste with Herbamare or sea salt.
6. Remove pepper from oven, remove the tops, and spoon filling into each pepper. Place tops back on peppers and bake filled peppers for 30 to 40 minutes, or until peppers are tender.
7. Serve with additional wedges of lemon and dill for garnish if desired.