Stuffed Red Peppers

Ingredients

• 4 cups water
• 2 cups brown rice
• 1 pound ground beef
• 1 onion , diced
• 0.25 cups chopped mushrooms , or to taste
• 3 cloves garlic , chopped
• 1 jar tomato sauce , 26 ounce
• 1 can diced tomatoes , 16 ounce
• 1 can tomato paste , 6 ounce
• 1 teaspoon Italian seasoning
• salt and ground black pepper to taste
• 6 reds bell peppers , tops and seeds removed
• 0.25 cups grated Parmesan cheese , or to taste

Instructions

1. 1

   Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 40 minutes; transfer cooked rice into a large mixing bowl.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 3

   Meanwhile, heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.

4. 4

   Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture; season with salt and pepper.

5. 5

   Arrange bell peppers in a baking dish; spoon a generous amount of filling into each bell pepper.

6. 6

   Bake in the preheated oven until peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.