Mushroom and Rice Stuffed Bell Peppers

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the brown rice according to the package instructions and set aside.

3. 3

   Cut the tops off the bell peppers and remove the seeds and membranes.

4. 4

   In a skillet, heat the olive oil over medium heat. Add the mushrooms and sauté until they are soft.

5. 5

   Add the peas to the skillet and cook for another 2 minutes.

6. 6

   In a large bowl, combine the cooked rice, sautéed mushrooms and peas, soy sauce, and half of the grated Parmesan cheese. Mix well.

7. 7

   Stuff each bell pepper with the rice mixture and place them in a baking dish.

8. 8

   Sprinkle the remaining Parmesan cheese on top of the stuffed peppers.

9. 9

   Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

10. 10

    Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is golden.

11. 11

    Remove from the oven and let cool slightly before serving.