Italian Stuffed Peppers

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Ingredients

1	cup	Minute^® White Rice or Minute^® Brown Rice, uncooked
3		green or red bell peppers, cut lengthwise in half
1/3	cup	green onion, sliced
1	each	minced garlic
1	Tbsp	butter or margarine
1	can	(8 oz.) tomato sauce
1 1/2	cups	mozzarella cheese, shredded (divided)
1	tsp	dried oregano leaves

PREPARE rice according to package directions.
REMOVE seeds from peppers. Bring 1-1/2 quarts (6 cups) water to boil in Dutch oven on medium-high heat. Add green peppers. Reduce heat to medium-low; simmer 5 minutes or until peppers are crisp-tender. Drain.
PREHEAT oven to 350°F. Cook and stir onions and garlic in butter in medium skillet until garlic is tender and fragrant. Stir in tomato sauce, rice, 1 cup cheese and the oregano; spoon evenly into pepper halves. Place in 12x8-inch baking dish.
BAKE 20 minutes. Top with remaining 1/2 cup cheese; continue baking until cheese is melted.
SUBSTITUTE: Substitute 1-1/2 cups finely shredded Italian Style Five Cheese Blend for the shredded Mozzarella cheese.