Stuffed Peppers

A medium baking dish, oven-safe casserole, or baking tray
Pre-heat your oven to medium (350 degrees)
Bell Peppers, 4-6 medium (typically one per serving).
Cut off the top of each pepper and scoop out the seeds.
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.
Any combination of Chedar and similar cheeses, Parmesan cheese, or Goat cheese
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.
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.
Breadcrumbs, around half a cup
Parmesan cheese, grated
Top each pepper with the breadcrumbs and parmesan.
Place pan in oven for around 25 minutes.
When top is crisped, and the sides of the peppers are starting to blacken in some places, remove and serve.

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