4 bell peppers (any color pepper of your choice)
2 cups cooked brown rice
One can stewed tomatoes (organic preferred)
One onion cup of fresh mushrooms
2 tablespoons fresh basil, minced
Salt and pepper to taste
Cut tops off of the peppers and place in an oven safe-dish. Mix together the rice, tomatoes, onions, mushrooms, basil and salt and pepper to taste. Stuff the peppers with the rice mixture.
Bake the peppers on the upper oven rack at 350° for 30 minutes or until peppers are tender.