Rice with Beans

1 3/4 cups shredded rice mozzarella cheese
6 ounces cooked brown or wild rice
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup chooped green peppers
1/2 chopped sweet red peppers
1 tablespoon olive oil
1 -15 oz can black beans, drained
1/2 cup frozed corn
1/2 cup frozen peas
2 teaspoons Italian seasoning
sea salt and pepper to taste

Cook rice according to package directions. Meanwhile in a skillet saute mushrooms, onion, and peppers, in olive oil until crisp tender. Add the beans, 1 cup shredded cheese, corn, peas, Italian seasoning, salt, and pepper. Stir rice. Transfer to a 3-quart baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 30-35 minutes