Stuffed Bell Peppers
You can stuff peppers with whatever you like: leftover fried rice, polenta and roasted eggplant, couscous and raisins, etc. Here is a basic recipe with beef and rice. Melting cheese over the top is always delicious. Serves 4.
4 green or red bell peppers 
1 medium yellow onion, peeled and chopped
1 cup chopped tomatoes, fresh or canned
5 Tbs olive oil
1 clove of garlic, peeled and chopped
1 1/2 cup of cooked rice
1 lb of lean ground beef *
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
1 Tbs chopped fresh oregano or 1 tsp of dried oregano
Dash of Tabasco sauce or hot sauce of choice
* for a vegetarian option try the equivalent quantity of TVP or lentils
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 ̊F. Heat 4 Tbs of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. Drizzle remaining 1 Tbs oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish.
Place in oven and bake for 40-50 minutes or longer for larger peppers.