Preheat oven to 450 degrees.

Cut tops off of the peppers and deseed each one.

Spray a baking sheet with a non-stick baking spray and place the peppers upside down on the tray. If desired, place the tops of the peppers on the tray as well – with stems facing up.

Spray each pepper and pepper top with the non-stick baking spray.

Put in the oven and bake for 15 minutes, or until slightly browned or charred.

Remove from oven and turn the peppers right side up. Leave on the tray and set aside.

Spray a large skillet with a non-stick cooking spray.

Add the mushrooms, tomatoes, zucchini and summer squash and sauté on medium heat until vegetables are crunchy tender.

Add the fresh chopped spinach and continue to sauté until the spinach has wilted.

Add the cooked pasta, fresh herbs, red pepper seeds and ¾ cup of the vegan Parmesan cheese.

Toss gently to mix well.

Drizzle the extra virgin olive oil over the top and again toss gently to mix and coat the vegetables and pasta.

Salt to taste.

Fill each of the roasted peppers with the pasta mixture being careful not to tear the peppers.

Sprinkle the remaining ¼ cup of vegan Parmesan cheese over the top of each one.

Return to the 450-degree oven for 15 min. Remove from oven and place on serving tray.

Place a pepper top on each of the peppers and serve warm with your favorite marinara sauce.