Preheat oven to 350°F. Coat a baking dish with cooking spray.
Heat oil and garlic in small nonstick skillet; add mushrooms, basil, oregano and bouillon granules. Sauté just until garlic and mushrooms are softened, about 3 to 5 min. Set aside.
Prepare rice according to package instructions. Combine cooked rice, 1/2 of mushroom mixture, and cheese in a small bowl; mix gently. Stuff rice mixture into pepper, packing tightly. Place remaining mushroom mixture in bottom of pan and sit stuffed pepper on top. Pour spaghetti sauce over top of pepper. Cover tightly and bake 30 min., or until pepper is just fork tender.
Blend vinegar with sugar and your favorite herbs and spices; toss with lettuce and tomato; transfer to bowl.
Serve meal with a glass of milk.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 61g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.