1 cup uncooked brown rice
4 large red bell peppers
1 small package fresh mushrooms, chopped fine
1 medium red onion, chopped fine
1 carrot, chopped fine
2 teaspoons olive oil
1 14.5oz can Del Monte diced tomatos with basil, garlic and oregano; undrained
1 teaspoon italian seasoning
Kraft Deli Deluxe part-skim mozzarella cheese slices
Kraft shredded parmesan cheese
aluminum foil

1 cup uncooked brown rice 4 large red bell peppers 1 small package fresh mushrooms, chopped fine 1 medium red onion, chopped fine 1 carrot, chopped fine 2 teaspoons olive oil 1 14.5oz can Del Monte diced tomatos with basil, garlic and oregano; undrained 1 teaspoon italian seasoning

Cook rice according to package directions. Cover, set aside and let cool.

Slice peppers lengthwise, removing stem, seeds and inside ribs. Rinse.

Fill a large saucepan with water and bring to a boil. Place pepper halves in water and boil for 5 minutes. Remove and let cool.

Preheat oven to 400F.

Finely chop mushrooms, onion, and carrot. In a skillet with 2 teaspoons olive oil, sautee over medium heat until onions are cooked. Stir in rice. Add diced tomatos (with liquid) and italian seasoning. Stir well and simmer for 5 minutes.

Pour hot water into a large baking pan until it just covers the bottom of the pan. Lay pepper halves flat in pan. Spoon in the rice mixture into each pepper half. Cover pan tightly with aluminum foil, and place in 400F oven. Cook for 20 minutes.

Remove pan from oven, and carefully remove foil (watch out for steam). Top each pepper with a slice or two of mozzarella cheese - enough to cover the pepper. Sprinkle parmesan cheese on top of the mozzarella. Return pan to oven and cook peppers another 5-10 minutes, until cheese is lightly browned.

Remove from oven and serve!

These are very filling - one pepper half makes a meal. You might want to only make enough halves for each person eating, and save the remaining rice mix for later. Keeps well in fridge.