Veggie-Stuffed Peppers Recipe

Ingredients

• 3 large red bell peppers
• 3 large yellow bell peppers
• 1 package (8.8 oz) microwavable brown rice
• 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
• 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
• 1 container (8 oz) refrigerated prechopped onion, celery and bell pepper mix
• 1 tablespoon chopped fresh thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Italian cheese blend (4 oz)
• 1 cup tomato and basil pasta sauce