Pepper Stuffed with Vegetables and Rice

1/2 onion diced
1 stalk celery, diced
1 carrot, diced
1 medium zucchini, diced
1/4 cup water
1 tsp salt
2 tsp dried basil
2 tsp dried thyme
2 cups diced tomatoes
1 cup tomato puree
4 cups cooked brown rice
6 bell peppers
1 onion, sliced into think strips
1 tsp chili powder
1/2 tsp garlic powder
1 1/2 tsp ground cumin
2 cups tomato puree
2 cups tomato juice
Juice of 1/2 lemon
1 cup water
1/4 pound white button mushrooms, sliced
2 scallions, choppped finely

Filling:
In skillet, cook onion, celery, carrot and zucchini in water,
stiring.

Add salt, basil and thyme. When carrot is soft, add tomatoes
and tomato puree. Simmer 5 minutes. Stir in the cooked rice
and set aside. Cut the bell peppers in half length-wise, remove
seeds.

Sauce:
Cook onion with spices in a dry skillet, stiring for a bout 5
minutes. Add tomato puree, tomato juice, lemon juice and water.
Simmer over low heat 10 to 15 minutes. Add the remaining
ingredients and simmer 5 minutes. Remove from heat.

Preheat oven 350F. Spoon filling into the pepper halves.
Arrange stuffed peppers in baking dish and cover with sauce.
Bake 30 minutes.