Bring 1 cup water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min.
Meanwhile, melt butter in large skillet on medium heat. Add mushrooms and onions; cook 3 to 4 min. or until onions are crisp-tender, stirring frequently. Remove from heat.
Add rice, and 1 cup each pasta sauce and mozzarella to cooked vegetables in skillet; mix lightly.
Combine remaining water and pasta sauce in 13x9-inch baking dish sprayed with cooking spray. Cut peppers lengthwise in half; remove and discard membranes and seeds. Place pepper halves, cut sides up, in baking dish. Fill with rice mixture; cover.
Bake 25 to 30 min. or until rice mixture is heated through. Top with remaining mozzarella; sprinkle with Parmesan. Bake, uncovered, 5 min. or until mozzarella is melted. Spoon sauce from bottom of dish over peppers; sprinkle with basil.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Beef-Stuffed Green Peppers
Prepare recipe as directed, substituting 1/2 lb. lean ground beef for the mushrooms, and reducing the water to 1 cup and the rice to 3/4 cup. Use 3/4 cup of the water to cook the rice, and remaining 1/4 cup water to mix with the pasta sauce as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 stuffed pepper half each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.