Roast the peppers by broiling or on a gas flame till blackened. Place in a plastic bag, close and let steam 20 minutes. Remove from the back, scrape off the blackened skin and remove the top and seeds from inside the pepper. Place aside.
Cook the brown rice according to manufacturer’s directions. Place 1 tbsp. olive in a medium fry pan. Add the onions, mushroom and garlic. Saute on medium high heat till the mushrooms release their liquid, about three minutes; then saute another 2 minutes. Add the rice to the mushroom onion mixture and stir till combined on medium high heat. Add the can of the cherry tomatoes drained to the mixture. Mix all together to combine. Place half the mixture in each pepper carefully. Preheat the oven to 350 degrees and place the stuffed peppers on a foil lined pan. Bake 25 minutes. Remove from the oven and enjoy!