Stuffed Bell Peppers with Mushrooms and Rice

Ingredients

• •4 large bell peppers, tops cut off and seeded
• •2 cups mushrooms, finely chopped
• •1.5 cups cooked white rice
• •1 cup shredded mozzarella cheese
• •1 can (14 oz) diced tomatoes
• •2 cloves garlic, minced
• •1 tsp Italian seasoning

Directions

1. 1Preheat oven to 375°F and place peppers upright in a baking dish.
2. 2Sauté garlic and mushrooms in oil over medium heat for 5 minutes.
3. 3Stir in rice, diced tomatoes, and Italian seasoning; cook 2 minutes.
4. 4Spoon mushroom-rice mixture evenly into each bell pepper.
5. 5Top each pepper generously with shredded mozzarella cheese.
6. 6Cover dish with foil and bake 25 minutes until peppers are tender.
7. 7Remove foil, bake 5 more minutes, then serve hot.

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