Stuffed Peppers (Betty Crocker 40Th Anniversary Edition)- Vegeta - cooking recipe

Ingredients

6 large green bell peppers or 6 large red bell peppers
1 (8 ounce) can water chestnuts, chopped
1 (8 ounce) package fresh mushrooms, chopped
1 cup cooked rice (can be white or wild or combination of both)
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon italian seasoning
1 (15 ounce) can tomato sauce (2 if you like saucy)
3/4 cup shredded mozzarella cheese

Preparation

Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Cook peppers in boiling water to cover; about 5 minutes; drain.
Lightly saute remaining ingredients with 1 cup of the tomato sauce.
Heat oven to 350\u00b0F
Stuff peppers with mixture. Stand upright in square baking dish, 8x8x2. Pour remaining tomato sauce over peppers.
Cover and bake 45 minutes. Uncover and bake 15 minutes longer.
Sprinkle with cheese and serve.