Stuffed Bell Peppers (Vegetarian)

Many people stuff their peppers with ground beef, which seems like a silly way to ruin a good plant-based dish. This mushroom stuffing is much more flavorful. Mushrooms are an excellent source of protein and pack a load of vitamins and minerals including Thiamin, Vitamin B6, Folate, Magnesium, Zinc and Manganese, and are a very good source of Dietary Fiber, Riboflavin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium. Who needs ground beef?

Ingredients:
6 medium green bell peppers
2 pints baby Portobello mushrooms
1 medium tomato, chopped
¾ c. seasoned bread crumbs
1 tsp dried oregano
¼ c. Parmigiano-Reggiano cheese, finely grated
2 c. cooked brown rice or barley
¼ c flax or sesame seeds
2 eggs

To Prepare:
1. Cut the tops off of the peppers, set aside. With a serrated spoon or knife, remove the seeds and membranes. Place the peppers in a shallow baking dish.
2. In a food processor, pulse the mushrooms and tomato until fine. Transfer to a large bowl.
3. Mix bread crumbs, oregano, cheese, rice, seeds, and eggs in with the mushrooms to form the stuffing.
4. Gently fill each pepper with the stuffing until all of the stuffing has been used. Place the tops of the peppers loosely back on the filled bottoms, leaving enough open space for some air to get through.
5. Bake on center rack at 350º for about an hour or until the flesh of the peppers seems soft.