Cut tops off of bell peppers, if using italian peppers (they are thinner), lay pepper on cutting board the way it is most stable, then slice off the very top of the pepper at a slight angle (to help keep stuffing inside while cooking in the crock pot). Remove seeds and inner membrane.
Cook brown rice and cool slightly (I use one bag of Success boil in bag brown rice- super easy and always cooks up perfectly).
Saute onions in thin layer of wine, or water if you prefer. When starting to become translucent, add mushrooms and saute until mushrooms lose most water and are reduced in size. Add garlic and saute a minute. Add oregano and saute one more minute. Remove from heat.
In a medium bowl, stir together rice, mushroom mixture, cheese, then salt and pepper to taste. Stuff inside of peppers. Pour half of the marinara into the crockpot, carefully lay peppers on top, then carefully pour remaining sauce on each pepper.
Cook on low for 6 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	108.89 Kcal (456 kJ)
Calories from fat	15.73 Kcal
		% Daily Value*
Total Fat	1.75g	3%
Cholesterol	3.23mg	1%
Sodium	243.6mg	10%
Potassium	261.81mg	6%
Total Carbs	18.37g	6%
Sugars	4.58g	18%
Dietary Fiber	2.67g	11%
Protein	4.01g	8%
Vitamin C	75.3mg	125%
Vitamin A	1.9mg	62%
Iron	31.6mg	176%
Calcium	73.1mg	7%

Amount Per 100 g
Calories	54.51 Kcal (228 kJ)
Calories from fat	7.87 Kcal
		% Daily Value*
Total Fat	0.87g	3%
Cholesterol	1.62mg	1%
Sodium	121.94mg	10%
Potassium	131.06mg	6%
Total Carbs	9.2g	6%
Sugars	2.29g	18%
Dietary Fiber	1.33g	11%
Protein	2.01g	8%
Vitamin C	37.7mg	125%
Vitamin A	0.9mg	62%
Iron	15.8mg	176%
Calcium	36.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.8

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

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