Mmmm…what’s a good way to use leftover bell peppers from a giant bag you got at Costco? Stuffed peppers, of course! I sauteed garlic, olive oil and red onion until it became translucent. Then, I added cooked basmati rice (about 1 cup), and crumbled leftover salmon (you can use whatever meat you want at this point), then added some chopped sundried tomato, 2 oz of smoked mozzarella cheese, cracked black pepper, and a tiny dab of butter. In the meantime, I baked four bell peppers for 30 minutes in a 400 degree oven until the edges became a little brown in a tinfoil packet. Once softened, I put my rice and salmon mixture into the bell peppers (which, by the way, should have the tops cut off and the insides cleaned out) and topped it with some grated pecorino. Bake for ten minutes in the oven – ta da!