Directions:

1. Place uncooked rice in a 1-quart ovenproof pot. Add vegetable stock and 1⁄2 teaspoon salt and bring to a boil. Reduce heat to a simmer and cover. Place the pot in the oven and cook until all liquid is absorbed – approximately 30 minutes.
2. Heat 1 tablespoon canola oil in a 10-inch skillet over medium heat. Add 2 tablespoons of butter and the mushrooms. Sauté until mushrooms are soft – approximately 6 minutes. Add the balsamic vinegar and sauté until liquid is reduced – approximately 2 minutes. Reserve.
3. Heat half & half in a small saucepan over medium heat to a simmer, then remove from heat. Add remaining 1 tablespoon butter, lemon zest, sun-dried tomatoes, remaining 1⁄2 teaspoon salt, and Parmesan cheese. Stir until cheese is fully melted.
4. Place the cooked rice and the parsley together in a large mixing bowl. Pour the cream mixture over the rice and stir well to combine. Add the sautéed mushrooms and mix thoroughly. Reserve.
5. Preheat the oven to 350 degrees. Cut off the tops (stem area) of peppers and remove seeds. Cut a thin layer off the bottom so the peppers can lay flat on casserole dish. Reserve both the peppers and pepper caps. Rub remaining 1 teaspoon canola oil on the outside of the peppers. Fill the pepper cups with 1⁄2 to 3⁄4 cup of rice mixture (the size of the pepper will dictate how much you can fill with rice). Cover each pepper with the cap, and place peppers in a 9” x 9” casserole dish in a 350°F oven until peppers are tender and rice is heated through – approximately 30 minutes.