Total Calories: 154
Cook the rice mix according to package directions, including seasoning packet; set aside to cool. (If there is no seasoning packet, add seasoned salt to taste.)
Cut bell peppers in half lengthwise and remove seeds. Blanch in boiling water for 3 minutes and then remove from water and set cut side up on an 8 x 11-inch baking sheet.
Turn toaster oven to convection bake at 350 degrees (or bake at 375 degrees).
Saute the onion in canola oil in a large skillet over medium-high heat until cooked through. Add the mushrooms and cook until softened, about 2 minutes. Remove from heat and stir in cooked rice, cheese, and parsley. Spoon mixture into pepper halves.
In a bowl, stir together the tomato paste, water, and oil. Drizzle over stuffed peppers. Bake for 35–40 minutes, or until cooked through and bubbly. Makes 4–6 servings.
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