In a medium saucepan, bring the water to a boil over high heat. Add the rice, cover, reduce the heat, and simmer until the water is absorbed, 30 to 40 minutes. Transfer the rice to a large bowl. Put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a boil. Carefully trim the bottoms of the bell peppers so they sit straight. Slice off the tops and carefully remove the seeds and ribs with your fingers. (Save the tops for chopping and using in another recipe.) Put the peppers in the steamer basket, cover, and steam the peppers until they are bright green;; but still firm, 5 to 8 minutes. Remove from the steamer and set aside. Preheat the oven to 350 degrees. Lightly oil a 9- by 13- inch baking dish. To make the auce, in a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in the tomatoes with their juices, tomato paste, basil, oregano, thyme, salt and pepper. Bring to a simmer, reduce heat to low, and cook until slightly thickened, about 20 minutes. Remove from the heat. Meanwhile, heat the olvie oil in a large frying pan over medium heat. Add the onion, mushrooms, zucchini, and garlic and cook until mushrooms are lightly browned, about 8 minuts. Add to the rice. Add 1/2 cup of the tomato sauce to the rice and vegetables and mix well. Fill the bell pepper cups with the tomato-rice mixture. Put the stuffed peppers into the prepared baking dish. Pour the remaining tomato sauce on and around the peppers. Bake until bubbling, 20 to 30 minutes. Serve immediately. Source: May All Be Fed, by John Robbins/MM by DEEANNE Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip