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Preheat oven to 350
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Cut the tops off the bell peppers, remove the cores.
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Trim the stems from the tops and discard
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Chop the remaining tops; set aside.
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In a large skillet, combine the meat, mushrooms, onions, and reserved chopped bell peppers.
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Cook over low-med heat until the meat is brown, about 10 minutes; drain
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Return meat mixture to pan and add tomato sauce, garlic, basil, oregano, worcestershire sauce, sea salt and pepper.
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Cook over low-medium heat for an additional 5 minutes and mix in the rice.
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Spoon the mixture into the peppers; spray a 9X11 inch baking dish with non-stick canola oil cooking spray and place the peppers upright into the baking dish.
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Sprinkle with the 5 cheese italian blend.
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Bake for 22 minutes, or until cheese is bubbling and peppers are heated throughout. Serve while hot.