Preheat oven to 400 degrees.
Set the oven to medium heat and add olive oil, garlic, zucchini, onion, carrots, and thyme. Saute until onions turn opaque, approximately 3-5 minutes.
Add sausage and break apart as it cooks. Cook thoroughly for about 5 minutes. Remove from heat.
Allow the pan to cool for another 5 minutes, then carefully wipe excess grease from the pan with a paper towel.
Stir Zhoug sauce, cooked rice, white wine vinegar, 1 cup tomato basil sauce and grated Parmesan reggiano cheese into the stuffing mixture.
Bake, uncovered, for 20 minutes. Meanwhile, heat the base/topping sauce on the stove over low heat.
When you take the peppers out of the oven, prepare the plates. First, scoop up a spoon of the base sauce and place in the center of the plate. Surround the sauce with a bed of arugula. Carefully place each cooked stuffed pepper on top of the sauce. Scoop another spoon of the topping sauce on top of the pepper, and place a single arugula leaf on top for restaurant-style presentation. If you don't have arugula, you can also garnish with a sprig of rosemary.
