Baked Rice Primavera

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Wisconsin Cheese


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10 large mushrooms, cleaned and quartered

2 medium zucchini, cut into 1 inch cubes

2 red bell peppers, seeded and cut into 1 inch cubes

1 medium onion, coarsely chopped

5 teaspoons olive oil

4 cups cooked rice

1 can (15 ounces) chunky Italian-style tomato sauce, or 2 cups homemade sauce

1 1/2 cups (6 ounces) shredded Wisconsin Swiss cheese

1/3 cup chopped fresh Italian parsley (flat-leaf)

1/2 teaspoon freshly ground black pepper

2 tablespoons grated Wisconsin Parmesan cheese

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