Preheat oven to 400 degrees Fahrenheit and cut bell peppers in half lengthwise. Remove seeds.

Place bell peppers on a baking sheet lined with Gefen Parchment Paper or an oven-safe baking dish, cut side down. Bake for 15 minutes.

Cook the vegetable soup mix in broth until tender but with a bit of bite, about 30 minutes.

Strain the mixture and add it to a bowl with shredded mozzarella cheese and diced tomatoes.

Stuff the mixture into the peppers. Combine the bread crumbs, Parmesan and parsley in a bowl. Top the peppers with the bread crumb mixture.

Bake peppers for 15 to 20 minutes, until the crumbs are golden brown.