Rosemary Zucchini Stuffed Peppers

Smear or spray the bottom and sides of a 9 x13 pan with extra-virgin olive oil. Pour 1 cup uncooked rice into the pan and shake to spread evenly. Cut the caps off the peppers no more than a 1/2" from the top. Clean out the seeds, and punch out the stem from the cap. Arrange them in your pan without their caps. Spiralize 4 zucchinis directly onto a cutting board, then chop pile in 2" inch segments to make more manageable. Transfer to a large bowl. Add the diced or dehydrated onion, diced tomatoes, remaining cup uncooked rice, and dried rosemary to the large bowl. Add salt if using low-sodium broth, or if you prefer a more savory flavor to mask the sweetness of the peppers. Mix well with hands. Stuff each pepper to the top with your zucchini mix and cap (I like to mismatch caps). Arrange any leftover zucchini mix directly on the rice around the peppers. Pour broth into each pepper until it overflows. Pour remaining broth over rice. Cover pan with tinfoil and bake at 375° for 50 minutes. 30 minutes into baking, check if surrounding rice needs more broth or water, adjust, and return to oven. Once peppers are at desired texture, turn oven off. Remove tinfoil and drive one sprig of fresh rosemary into the center of each pepper for garnish. May serve immediately, or store loosely covered in oven as it cools down to infuse more rosemary flavor.