3 green peppers, halved lengthwise (about 8 oz. each)
2 tbsp. butter
1/2 c. chopped onion
1 c. chopped mushrooms
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 c. cooked brown rice
2/3 c. Ricotta cheese
1 c. shredded extra sharp Cheddar cheese, divided
2 tbsp. grated Parmesan
1 1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/8 tsp. salt
1/8 tsp. pepper

Grease an 11x7 inch baking dish; set aside. Remove seeds from peppers. Place peppers in dish hollow side up.

In 10 inch skillet, heat butter over medium heat. Add onion. Cook, stirring often, 6 minutes. Add mushrooms and garlic. Cook, stirring often, 6 minutes. Add broccoli and cook 1-2 minutes until liquid has evaporated. Remove the vegetables to medium bowl and let cool.

Preheat oven to 350 degrees. Stir rice, Ricotta cheese, 1/2 cup Cheddar and remaining ingredients into the vegetables. Divide the mixture among pepper halves. Cover and bake 50 minutes or until peppers are fork tender. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake, uncovered, 10 minutes or until cheese is melted. Calories/serving: about 250.

Note: To cook brown rice, in 1 quart saucepan, bring 1 3/4 cups water to boil. Stir in 1/2 cup brown rice, 1/2 teaspoon salt and 1 teaspoon butter. Cover; simmer 50 minutes or until rice is tender and water is absorbed.