Stuffed Peppers

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6 green bell peppers, tops removed and seeded

4 tablespoons grapeseed oil

1 white onion, diced

1 cup sliced mushrooms

2 teaspoons freshly chopped garlic

1 zucchini, diced

1 yellow squash, diced

2 cups cooked wild rice

1 (14-ounce can) tomatoes, drained

1 cup diced red and green peppers

Salt and freshly ground black pepper

2 tablespoons tomato paste

1 cup fresh arugula or spinach

2 teaspoons freshly chopped tarragon leaves

1/2 cup grated Parmesan, to finish