Stuffed Peppers

8 green peppers
1 pound lean ground beef
1 onion, chopped
4 cups rice, cooked
2 cups mushrooms, sliced
2 cloves garlic, minced
1/2 - 1 cup tomato sauce (sodium-free)
1/2 tsp paprika
1/2 tsp rosemary
1/2 tsp oregano
1/2 tsp basil
1/2 tsp black pepper, freshly ground

Slice off tops of peppers and reserve. Remove core and seeds then steam peppers for 7-9 minutes. Set aside. In a large bowl, combine rice and herbs. Mix thoroughly. In large, non-stick pan, saute onion, mushroom, garlic and ground beef over medium heat until fully cooked. Stir into rice mixture. Place green peppers in non-stick baking dish. Fill each pepper with meat/rice mixture and cover with pepper tops. Additional meat/rice mixture can be placed around peppers. Cover dish with foil and bake for 1 hour at 350.