Stuffed peppers with spaghetti sauce

Ingredients

• 15 ml (1 tbsp) olive oil
• 8 white mushrooms, thinly sliced
• 1 onion, chopped
• 1 carrot, diced
• 1 850-ml container of Normandin spaghetti sauce Spaghetti sauce
• 250 ml (1 cup) cooked white rice
• 125 ml (1/2 cup) grated Parmesan cheese
• 30 ml (2 tbsp) chopped fresh parsley or 10 ml (2 tsp) dried parsley
• 30 ml (2 tbsp) minced fresh basil or 10 ml (2 tsp) dried basil
• 4 peppers of various colors
• 375 ml (1 1/2 cups) grated Italian cheese blend