1.In a saucepan, add the olive oil and sauté the onion and garlic until they soften.
2.Add the 'Ardo Vegetables in Norwegian Sauce' mixture and stir. Cook for 2 minutes and add the rice, vegetable stock, Epic seasoning and season with salt and pepper.
3.Cook until the mixture brings to boil and remove from the heat. Add the parsley, stir and set aside for 15 minutes.
4.Cut the peppers in half with the stem lengthwise and marinate them with the olive oil, Epic spices and salt and pepper to taste.
5.Stuff the peppers with your mixture and place them on a baking sheet with baking paper underneath.
6.Bake in a preheated oven for 25 minutes at 180°C.