4 (or more) red, orange or yellow peppers
1 (10 oz.) pkg. white or baby bella mushrooms
1 (15 oz.) can cannellini beans
1 (32 oz.) can crushed tomatoes
2 cups brown rice (not quick cook variety) + 5 cups liquid
32 oz. vegetable stock or other broth (used for cooking rice)

TO TASTE:

3 cloves garlic
olive oil
red wine (for sautéing mushrooms)
crushed red pepper flakes
fennel seed
black pepper
fresh basil
salt (depending on salt content of broth)

Prepare brown rice according to package directions. I used 32 oz vegetable broth (may use beef broth too) and the rest water (usually about 45 minutes cook time). Can be done a day in advance and refrigerated.

Wash peppers and cut in half lengthwise removing all seeds. Place in Corningware baking dish and set aside. Next, clean/slice mushrooms/dry.

In fry pan, sauté garlic clove with a bit of olive oil and some red pepper flakes (to taste). When garlic is golden, add sliced mushrooms and cook until tender. I add a splash of red wine throughout cooking process. When desired tenderness is achieved, set aside mushrooms and use same pan to sauté cannellini beans. Be sure they are well rinsed/drained before sautéing with the olive oil and garlic. I also added black pepper while quickly sautéing the beans.

Next, for an easy marinara sauce in a larger pan once again sauté a clove of garlic in olive oil, add in crushed red pepper flakes and a dash of fennel seeds/black pepper. To this add the 32 ounce can of crushed tomatoes... you may add a bit of water if too thick. Add a teaspoon (or less) of sugar, depending upon desired sweetness. Cook for about 15-20 minutes. Adding fresh basil to this sauce gives it great flavor.

When everything is complete, combine amount of rice desired with mushrooms and cannellini beans mix with about a 1/2 cup of sauce. Spoon into halved peppers. Top each with a little bit of marinara sauce.

Add a bit of water to bottom of baking dish and bake COVERED at 475°F for 10 minutes and 450°F for 40 minutes. Check periodically... peppers should be soft/tender, not crunchy!

Note: I added a small amount of water at the bottom of the baking dish (helps to cook peppers/steam).

Remaining marinara sauce may be used for pasta or added to peppers after cooking is complete. Enjoy!!

Submitted by: S. Fash