1. Preheat the oven to 375°F (190°C).

2. Cut the tops off each bell pepper and remove seeds and membranes, reserving the tops as lids.

3. Carve faces into each pepper using a small sharp knife.

4. Heat olive oil in a skillet over medium heat and sauté onion, zucchini, and garlic until softened.

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

6. Stir in cooked rice, diced tomatoes, chili powder, salt, and pepper, and simmer for 5 minutes until well combined.

7. Spoon the filling into each carved pepper and top with shredded cheddar cheese.

8. Place the pepper lids back on and arrange peppers upright in a lightly oiled baking dish with a splash of water in the bottom.

9. Bake for 25–30 minutes until peppers are tender and cheese is melted.

10. Garnish with parsley before serving.