Prepare the Rice: In a medium saucepan, combine the 1/2 cup of rice, 1 cup of water, and 1/2 tsp of salt.

Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed.

Prepare the Filling: Preheat your oven to 180°C (350°F).

In a large skillet, heat a drizzle of olive oil over medium heat.

Add the chopped onion and sauté until soft and translucent.

Add the minced garlic and cook for another minute.

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.

Stir in the chopped tomatoes, cooked rice, Italian herbs, 1/2 tsp salt, and black pepper. Cook for a few more minutes until well combined.

Stir in the chopped parsley and remove from heat.

Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes.

Place the peppers in a baking dish, cut side up.

Fill each pepper with the beef and rice mixture, packing it in firmly.

Top each pepper with a mixture of shredded cheddar and mozzarella.

Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Prepare the Golden Zucchini: While the peppers are baking, heat a drizzle of olive oil in a large skillet over medium-high heat.

Add the chopped hot pepper and sliced zucchinis to the skillet. Sauté until the zucchinis are golden and tender.

Season with the juice of 1/2 lemon, salt, black pepper, and dried garlic. Toss to combine.

Sprinkle with Parmesan cheese and cook for another minute or two until the cheese melts slightly.

Serve: Serve the stuffed peppers hot, accompanied by the golden zucchini.