Stuffed Red Peppers

Ingredients

• 2 cups brown rice 
• 16 ounce canned tomatoes diced canned
• 3 cloves garlic chopped
• 1 pound ground beef 
• 6 servings salt and ground pepper black to taste
• 1 teaspoon penzey's southwest seasoning italian
• 0.3 cup mushrooms chopped to taste
• 1  onion diced
• 0.3 cup parmesan cheese grated to taste
• 6  bell peppers red seeds removed
• 6 ounce tomato paste canned
• 26 ounce tomato sauce 
• 4 cups water 

Equipment

• frying pan
• sauce pan
• oven
• mixing bowl
• baking pan

Directions

1. Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet.
4. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes.
5. Mix beef mixture into brown rice.
6. Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
7. Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
8. Bake in preheated oven until the peppers are tender, about 1 hour.
9. Sprinkle Parmesan cheese over the stuffed peppers to serve.