Stuffed Bell Peppers

In a saucepan, bring water and brown rice to a boil. Reduce heat, cover, and let simmer until the rice is tender and the liquid has evaporated, about 40 minutes. Once cooked, transfer the rice to a large mixing bowl.

Preheat your oven to 350°F (175°C).

While the rice cooks, heat a large skillet over medium-high heat. Add the ground beef, breaking it up into small pieces. Toss in the onions, mushrooms, and garlic, and cook until the beef is browned, about 7 to 10 minutes. Combine the beef mixture with the cooked rice.

Stir in the tomato sauce, diced tomatoes, tomato paste, and Italian seasoning. Season with salt and pepper to taste.

Place the bell peppers in a baking dish and generously stuff each pepper with the prepared filling.

Bake in the preheated oven for about 1 hour, or until the peppers are tender. Sprinkle with Parmesan cheese before serving.