Stuffed Bell Peppers with Goat Cheese

4 red/orange/yellow peppers
1.5 c vegetable bouillon
3/4 c rice
1 T olive oil
1 onion, chopped
3 garlic cloves, minced
1/2 lb mushrooms, chopped
4 tomatoes, chopped
2 carrots
1 T parsley
2/3 c goat cheese
1/2 c pine nuts (opt.)
1/4 c Parmesan cheese

Cut bell peppers in half and seed them. Blanch in boiling water for 5 min; drain upside-down. Cook rice in vegetable bouillon. Heat oil in large skillet, cook onion for 5 min then add garlic, mushrooms, tomatoes, and carrots. Season with salt and pepper and cook for another 5 min.

Stir rice, parsley, crumbled goat cheese and nuts into vegetable mixture. Place peppers, cut side up, in roasting pan. Divide rice/vegetable mixture among them. Sprinkle the tops with Parmesan cheese and bake at 375 for 20 min until cheese is melted and browning. Serves 6 - 8.