1. Preheat oven to 425 degrees
2. In a large bowl, combine the red onion, mushrooms, zucchini, diced tops of the peppers, olive oil, sea salt, black pepper, and garlic. Toss to coat everything evenly in the oil. Transfer to a sheet pan and roast in the oven for 10-15 minutes, stirring once to prevent anything from burning. When fully roasted (brown at the edges and cooked throughout), remove from heat and set aside.
3. In a large bowl, add the rice, smart grounds, and the roasted vegetables and stir or toss to combine. Place the four peppers cut side up, and open, in an oven safe baking dish (use the smallest you have that will hold all four). Use the rice mixture to stuff the peppers equally. Top each pepper with 4oz of enchilada sauce, and add 2-3 ounces of water to the bottom of the dish. Cover the dish with foil and place in the oven, bake for 20 minutes, then remove foil, and bake for an additional 5.
4. Remove the peppers from the oven and transfer to a plate. Utilize any sauce remaining at the bottom of the roasting pan, and pour over the top of the peppers. Garnish with toasted pumpkin seeds.