Marydomingue's Stuffed Peppers with Mushrooms

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Marydomingue replaces some of the ground meat with mushrooms for a lower calorie, lower fat, tasty stuffed pepper. The nutrition facts are at Calorie Count!
Stuffed Peppers & Mushrooms
Ingredients:
4 lg bell peppers3/4 lb ground meat, lean (I ran the nutrition facts for beef, but you could easily choose ground turkey)1 small onion, diced1 clove garlic8 or more fresh mushrooms, chopped1 10-oz can tomatoes with peppers1/2 cup brown rice, uncooked1/2 cup + 2 Tbsp water1 Tablespoon basil1 teaspoon oregano1/2 teaspoon salt1/4 tsp pepper
Directions:
You may put your peppers in a bowl and fill with boiling water for about 2 or 3 minutes to soften them before filling if you want them to come out extra soft.
In large skillet, saute meat til browned, drain excess fat.  
Add onions and garlic; cook til soft.  After about 3 minutes add the mushrooms and cook til soft. 
Add tomatoes, rice, water, basil, oregano, salt and pepper.  Bring to a boil.  Cover and reduce heat.  Simmer 20 minutes or until rice is tender.
You may lightly salt the inside of the peppers if desired. Stuff peppers with meat mixture.  
Bake for 15 minutes in a 350 oven. 
So good!