1. Preheat oven to 400°F. Grease a 9” x 13” casserole dish.
2. Cut bell peppers(3) in half and remove seeds. Microwave for 5-7 minutes until peppers are soft. Set aside.
3. Microwave whole grain rice with quinoa(9 oz) according to package directions, set aside.
4. In a large skillet over medium heat, heat olive oil. Cook diced red onion(1/2) until soft, about 5 minutes. Stir in shiitake mushrooms(5 oz) and minced garlic(3 cloves) and cook for 5 minutes, until mushrooms are soft. Add fake ground beef(1 lb) and cook, breaking up meat with a wooden spoon, until the mixture starts to dry, about 6 minutes.
5. Remove skillet from heat and add Genovese pesto(2 tbsp), grated Parmesan(2 tbsp) and cooked rice. Stir to combine and season with salt and pepper.
6. Stuff the pepper halves with the rice mixture and place in prepared dish.
7. Top each pepper with grated mozzarella(1/4 cups) and place in oven. Cook for 10 minutes, until peppers are soft and cheese is melted.