Vegetarian Stuffed Peppers

Ingredients

• 1 Tbs. olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 8 oz. mushrooms, trimmed and thinly sliced (3 C.)
• 1/2 C. regular long-grain rice
• 1-2/3 C. water
• 1/4 C. chopped fresh basil
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 4 red, yellow, and/or green peppers

Directions

Preheat oven to 400 degrees. In 3-quart saucepan, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are tender and liquid has evaporated, about 5 minutes. Add rice, 1 C. water, basil, salt, and black pepper; heat to boiling. Reduce heat; cover and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Meanwhile, cut off top from each pepper; reserve tops. Remove seeds and cut thin slice from bottom of each pepper so it will sit flat. In 5-quart saucepot, heat 3 qts. water to boiling. Add peppers and their tops and cook 5 minutes. Remove and place, stem side down, on paper towels to drain. When drained, stand peppers in 8-inch square baking dish. Spoon rice mixture into peppers and replace tops. Pour remaining 2/3 C. water into baking dish. Cover with foil and bake until peppers are tender, about 30 minutes.