My Best peppers and rice stuffed recipe So Tasty

Ingredients

• 4 large bell peppers (various colours), halved lengthwise and seeded
• 1 tablespoon olive oil (15 ml)
• Salt and freshly ground black pepper to taste
• 1 medium onion, finely chopped (about 1 cup, 150g)
• 2 cloves garlic, minced (about 2 teaspoons, 6g)
• 1 red bell pepper, finely diced (about 1 cup, 150g)
• 1 courgette (zucchini), finely diced (about 1 cup, 150g)
• 1 cup long-grain rice, uncooked (200g)
• 2 cups vegetable broth (475 ml)
• 1 teaspoon dried oregano (2g)
• 1/2 teaspoon dried basil (1g)
• 1/4 cup chopped fresh parsley (15g)
• 1/4 cup grated Parmesan cheese (25g), plus more for topping (optional)
• Optional: 1/2 cup cooked chorizo, diced (75g)