Wild Rice Veggie Stuffed Peppers with Mushrooms & Herbs

Ingredients

• 6 bell or sweet Italian peppers
• 1/4 cup extra-virgin olive oil
• 1 medium-sized yellow onion -- diced
• 1 cup sliced chanterelles or oyster mushrooms
• 2 cloves garlic -- minced
• 1 zucchini -- diced
• 1 yellow squash -- diced
• 2 cups cooked wild rice
• 1 28- ounce can drained Rega (San Marzano tomatoes -- reserve the juice)
• 1 cup diced red or yellow peppers
• 2 tablespoons double-concentrate tomato paste
• Kosher salt and freshly ground pepper
• 2 cups fresh spinach
• 2 teaspoons chopped tarragon or basil leaves
• 1/2 cup grated Asiago -- for garnish