stuffed peppers

1 large (any colour) bell pepper per person

add to a large bowl each of the following per pepper:
1 cup cooked (leftover) brown rice
1/8 wheel mozzarella Sheese
1/2 cup crushed tomatoes, juice or sauce
1 clove grated or crushed garlic
1/2 ts. mixed dried (or fresh x 2) Italian herbs (basil, oregano, rosemary, parsley...)
pinch of sea salt
pinch ground black pepper

In a large bowl finely grate 1/2 of the Sheese and add all other ingredients but the peppers. Core and seed peppers. Stuff them with Sheesy rice mixture. Bake on a cookie sheet or pan at 375F for 45 min serve onto plates - one pepper per person. Top with finely grated remaining Sheese and a sprinkle of herbs.

Serve as an appetizer, side, lunch, midnight snack, whatever...