This dish is so colorful and packed with vegetables!
Prepare your rice (either microwavable bag or tradtionally, then set asie)
Cut the tops off of your peppers. Seed them and reserve the tops (pull out that green stem).
After your veggies are prepped, boil your peppers in a stockpot for about 5 minutes.
In a skillet with olive oil, brown your meat with onion and garlic. Season with the thyme, rosemary, sage, salt & pepper.
Your peppers are likely done. Remove them from the boiling water and place them in a baking dish. I do this with tongs - just be careful not to rip your peppers or douce yourself with hot water when you are draining them.
Once your meat is browned and your onions are softened, add in the chopped pepper tops, squash and zucchini. Cook for 4 or 5 minutes.
Pour the mixture into a large bow along with your rice. Add in the peas, diced tomatoes, and tomato sauce and stir.
Grab your casserole dish full of peppers.
Stuff the meat and rice mixture into each pepper. Overstuff really. If you've still got extra filling, just pour it in the casserole dish.
Thin out the tomato soup with a little water, then pour that over the tops of the peppers.
Cover and bake them at 350 degrees for 30 minutes Optional: Remove the cover and top them with cheddar cheese and cook another few minutes until the cheese has melted.
Spoon that extra filling onto a plate with each pepper and enjoy!