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A medium baking dish, oven-safe casserole, or baking tray
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Pre-heat your oven to medium (350 degrees)
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Bell Peppers, 4-6 medium (typically one per serving).
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Cut off the top of each pepper and scoop out the seeds.
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Stand the peppers in the baking dish.
If necessary, cut off a protruding bit of the bottom to encourage the pepper to stand up on its own.
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Any combination of Chedar and similar cheeses, Parmesan cheese, or Goat cheese
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Grate or crumble the cheeses.
A seasoned rice mixture such as Risotto.
As a shortcut, cook one cup of white rice, and saute one onion in oil, then mix the onion and rice together.
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Place a couple of spoonfuls of seasoned rice in the bottom of each pepper, followed by a layer of cheese, and than rice again. In a large pepper, you may be able to alternate through two or three layers each of cheese and rice.
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Breadcrumbs, around half a cup
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Parmesan cheese, grated
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Top each pepper with the breadcrumbs and parmesan.
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Place pan in oven for around 25 minutes.
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When top is crisped, and the sides of the peppers are starting to blacken in some places, remove and serve.