2. Cut off the tops of the bell peppers (“lids”) and set aside. Scoop out the inside and discard the seeds. Wash the peppers carefully and set aside.
3. In a large pan heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry for a further 5-8 minutes. Add carrots, stirring occasionally for 5 minutes. Remove from the heat.
4. Add cooked rice, parsley (save some for garnish), tomato purée, and stir until well combined. Season to taste with salt, pepper and a pinch of chilli.
5. Divide the mixture between the peppers and place the “lids” on top.
6. Place the stuffed peppers in a greased baking tray. Bake for 20-25 minutes, until slightly brown on the edges.