Dice zucchini and tomatoes, chop basil and mince onion.

Cook rice according to directions, also adding zucchini into the pot when you add the rice.

Once done cooking, place in a large mixing bowl. Add parmesan, 1 cup of the mozzarella, onion, tomatoes, 1/4 cup plus 2 TBSP of the bread crumbs, basil and Italian seasoning, and mix to combine well.

Place the red peppers on a large baking sheet coated with cooking spray. Spoon the rice mixture evenly into each pepper. Top with remaining mozzarella and bread crumbs.

Cover with foil and bake at 350 until cheese is bubbly and the peppers are tender, around 25 minutes.