Preheat oven to 350 degrees F.

Saute: In a large skillet, heat water over medium heat, add onion, garlic and crumbled No Evil Italian Sausage, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.

Stuff bell peppers: Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.

Bake: Cover the baking dish with lid or tin foil, and bake on the center rack for 35–40 minutes. Remove cover and bake for another 5–10 more minutes.

Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.