Cheesy Wild Rice Stuffed Peppers

Heat oven to 350 F. Place peppers upright and cut-side up in a baking dish. Cover dish tightly with foil. Bake peppers for 30 minutes or until soft but not falling apart.

Meanwhile, in a large skillet over medium-high heat, heat olive oil. Add diced onion, bell peppers, mushrooms and garlic. Cook 10 minutes, stirring often, until onions are soft and mushrooms begin to brown.

Add diced zucchini, yellow squash, cooked wild rice and diced tomatoes. Cook another 10 minutes until all vegetables are tender. Stir in tomato paste, dried tarragon and salt and pepper to taste.

Remove from heat. Stir in baby spinach and half of the shredded Parmesan cheese. Spoon vegetable mixture evenly into peppers. Top with remaining half of the shredded Parmesan cheese and the shredded mozzarella cheese. Pour tomato sauce in the bottom of the baking dish.

Bake peppers another 15 minutes until warmed through and cheese is melted.

Adapted from Food Network.