Vegetarian Stuffed Bell Pepper Casserole Recipe

Preheat oven to 375°F.

Cut off the tops of the bell peppers and remove seeds and membranes.

Heat olive oil in a skillet over medium heat and sauté onion and garlic until soft.

Add carrots, celery, zucchini and sauté for 5-7 minutes.

In a large bowl, mix together cooked brown rice, diced tomatoes, herbs and salt and pepper.

Add sautéed veggies to the bowl and mix well.

Stuff each bell pepper with the rice and veggie mixture and place them in a casserole dish.

Bake for 25 minutes.

After 25 minutes, sprinkle shredded mozzarella cheese on top of the stuffed bell peppers and bake for another 10-15 minutes or until the cheese is melted and bubbly.

Serve hot.