Cook will rice according to the package. Cut tops off peppers and remove seeds. Preheat oven to 375

Dice tomatoe, zucchini, Brussels sprouts and onion into bit size pieces so they will fit into peppers. Make sure not to cut them too small because then you won't have much texture.

Make sure your pan is hot and the butter is melted then Saute veggies in olive oil and butter on medium high for color. No more than 10 min. Its a high and fast cook.

When rice is done dump into bowl along with cooked veggies and mix thoroughly. Add salt and pepper. Add feta to combination.

Stuff peppers top with Parmesan cheese, place in roaster pan or baking dish. Cover with foil , cook approximately 25-30 min. Check after 20 min remove foil so cheese can toast. You don't want the peppers to be soggy.

You can always turn on broiler after the 25 min is done to make the cheese toast better.

**Temperature and timing may be different since everyone's oven is different