Preheat oven to 350 degrees. Halve and core the bell peppers. Drizzle the halves with 1 tablespoon olive oil total, then season with salt and pepper. Place on a baking sheet and roast for 20 minutes, or until softened and beginning to brown. Set aside.

Meanwhile, halve, peel, and chop the onion. Peel and finely chop the carot. Chop the parsley, keeping the leaves and stems separate. Drain and rinse the chickpeas.

Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion, the carrot and the parsley stems and season with salt and pepper. Cook, tossing, for 5 minutes, until softened.

Add the curry powder and garam masala to the pan and cook for 30 seconds, until fragrant. Stir in the rice, season with salt and pepper, and cook for about 1 minute, to lightly toast.

Add 1 1/4 cups water, bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes, stirring occasionally, until rice is tender.

Once the rice is just tender, stir in the peas, chickpeas and half the parsley leaves. Taste and season with salt and pepper. Cook for about 3 minutes, until peas and chickpeas are warmed through.

Remove the baking sheet from the oven, then stuff the roasted peppers with the rice mixture and garnish with remaining parsley leaves. Enjoy!