Yummy Stuffed Peppers

This is such a fun meal to make! The kids love to open the top and eat what's inside.

- 1 1/2 cups dry Jasmine rice (or your favorite rice), cooked
- 4-8 green bell peppers (quantity depending on how many you want to stuff)

Sauce:
- 2 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 5 fresh mushrooms, largely chopped
- 28 oz can organic diced tomatoes
- 6 oz can organic tomato paste
- 1/2 tsp sea salt
- 1 1/2 Tbsp turbinado sugar or organic sugar
- small can sliced olives
- 3 Tbsp fresh basil, chopped

Make rice. In large pan, heat olive oil on low heat. Add onion and mushrooms and saute. Add diced tomatoes and tomato paste. Add salt and sugar and stir. Add olives and fresh basil.

When rice is done, add rice to sauce. Cut top off pepper and wash out inside discarding seeds. Fill each pepper with rice mixture and replace top.

Cook in 350 degree oven for 30-35 minutes or until peppers are cooked through. Be careful. Rice will be hot inside. Great to serve with fresh salad and Naan bread.