Start by cooking the rice.
While rice cooks, in another pan brown ground beef seasoned with Everglades All purpose and Cactus Dust.
When beef is done cooking, drain grease and set aside to use later.
In same pan that beef was cooked in add diced mushrooms (optional) and onions.
Cook over medium heat till both are soft. Add diced tomatoes and remove from heat.
Preheat grill or oven to 375.
With ¾ of the cheese cut into small cube shapes. The other ¼ shred and set aside for later.
Remove tops off peppers, remove the seeds and core from the insides.
There will be plenty of stuffing mixture to hold them straight in the pan.
In large bowl combine- cooked rice, ground beef, onion mixture, and cubed cheese.
We used a foil pan because ours was going on the grill.
With ½ of stuff mix place in the bottom of the pan. This will help support the peppers.
Using spoon, scoop stuffing into each pepper making it level across each pepper making sure NOT to pack it down tightly.
Place peppers on top of the stuffing the pan pressing them down some to help support them if they do not have flat bottoms.
Carefully pour the tomato juice into each pepper then pour the juice into the bottom of the pan.
Using a fork stir a little bit in each pepper to get some of the juice down to the bottom part of the pepper. If you have any remaining stuffing just place it on top of the peppers.
Cook on grill or in oven for about 45 minutes.
Add shredded mozzarella cheese on each pepper and cook for an additional 15 minutes.
Remove and let rest for about 10 minutes before serving.
