Super Veggie Stuffed Peppers

Trying this for the first time today. Heads up, if the recipe calls for onion, i never put it in. I split the serving size with my roommate. Because the halves are pretty massive.  But one serving is two stuffed-pepper halves. 188 calories, 2g fat, 801mg sodium, 28.5g carbs, 8.5g fiber, 13.5g sugar, 19g protein, 5 WW points plus.

1 large red bell pepper
1 plum tomato deseeded and chopped
1/2 cup frozen ground-beef-style soy crumbles, thawed
1/2 cup mushrooms chopped
1/4 cup onion chopped
1/4 cup green bell pepper chopped
1/4 cup canned tomato sauce
2 tbsp fat-free shredded cheddar cheese
1/2 tsp dry taco seasoning mix
1/4 tsp minced garlic

Preheat oven to 375 degrees.
Bring a medium pan to medium-high heat on the stove. Add mushrooms, onion, and green bell pepper. Cook for 3 to 5 minutes, stirring occasionally, until veggies are slightly softened. Add garlic to the pan and cook for 1 additional minute. Transfer mixture to a medium bowl.
To the bowl, add tomato, soy crumbles, tomato sauce, cheese, and taco seasoning mix. Mix thoroughly and set aside.
Slice off the top of the red pepper, and then slice it in half lengthwise. Remove seeds.
Spray a medium baking dish lightly with nonstick spray. Place pepper halves in the dish, cut side up, and bake in the oven for 25 minutes.
Remove pepper halves from the oven and reduce temperature to 350 degrees.
Once pepper halves are cool enough to handle, use paper towels to soak up any excess moisture. Evenly spoon veggie mixture into pepper halves. Return to the oven and bake for 20 minutes. Let cool slightly.