Cut the tops off the peppers, discard the stems and finely chop the tops. Scoop the seeds and the membrane.
Heat 2 tablespoons of iberia olive oil over medium-high heat. Add Iberia chorizo, salt and pepper and cook it for 5-7 minutes. Remove chorizo from the pan.
Add 2 tbsp. Iberia olive oil and add the onions and chopped peppers and cook until it softens.
Add the chopped garlic and zucchini and cook for another minute. Add the tomatoes, seasoning salt and red pepper flakes. Cook until everything is heated through, then stir in the chorizo and rice. Mix everything well and stir in 1 cup of the cheese.
Fill the peppers with the mixture and top each with a sprinkle of the cheese.
Pour a small amount of water into the bottom of a baking dish and drizzle a little olive oil on the peppers. Cover with foil and bake for 30 minutes. Make sure the cheese is properly melted if not give it another few minutes in the oven.