FOR THE RICE:

1. Preheat the oven to 375°F.  Line a square baking dish with 2 pcs of aluminum foil.
2. Heat the broth and sauce in a small saucepan or in the microwave until hot.
3. Add the rice and spices to the foil lined baking dish.  Pour the broth and sauce on top of the rice and stir to combine.
4. Cover the baking dish with foil and bake for 1 hour on the middle rack. When the rice is done, fluff it with a fork and cover loosely with a clean kitchen towel for 10 minutes.

FOR THE STUFFING:

1. In a small sauté pan, over low/medium heat add enough oil to coat the pan (1 Tablespoon) and sauté the onions for 2-3 minutes. Add the peppers and sauté another 2 minutes. Season with salt and pepper.
2. Add the garlic and cumin, sauté 30 seconds. Add the mushrooms and zucchini. Cook until the mushrooms release their liquid and is absorbed again (approximately 7 minutes).
3. Add the red kidney beans. Stir to combine and take off the heat.
4. Add the rice to this mixture. The stuffing can be refrigerated at this point if preparing this dish ahead of time.

TO STUFF:

1. Slice the tops off 4-8 bell peppers.  Pull out the inside seeds and very thinly slice the bottom of the pepper so it will stand upright without rolling.
2. Place the peppers in a bread loaf pan. Fill the pepper half way with stuffing, add cheese if you want Continue filling to the top of the pepper (add cheese on top if desired).
3. Place the pan on the middle rack of a 350° preheated oven and pour 1/2 cup boiling water into the pan.
4. Cover with foil and bake 40 min.