>> source: https://www.lidl.com/recipes/stuffed-peppers

Preheat oven to 400°F. Grease a 9” x 13” #casserole dish{}.

Cut @bell peppers{3} in half and remove seeds. Microwave for 5-7 minutes until peppers are soft. Set aside.

Microwave @whole grain rice with quinoa{9%oz} according to package directions, set aside.

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. 

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.

Stuff the pepper halves with the rice mixture and place in prepared dish.

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.