Stuffed peppers are a great meal for entertaining because they taste great, you can use leftover rice, and they make a beautiful presentation. After having this dish at Di Nero's in Cohasset, we were determined to make some of our own. Whenever we make risotto, we often use the leftover rice for stuffed peppers the next day because the texture of Arborio rice works so well. You can also use any other kind of rice such as brown rice which we did most recently. Simply cut off the tops of the bell peppers and rather than waste them, finely chop them up (minus the stems) and fry them in olive oil, salt, and pepper until they are soft. Then mix the chopped peppers with the leftover rice and add whatever chopped herbs (we like to use rosemary, thyme, basil, dill, etc.) you have on hand. Stuff the hollowed out peppers with the rice mixture and place them in a glass baking dish. Top with some fontina cheese and pop them in the oven at 375 degrees for about 30 minutes or until the cheese is melted and the peppers are soft.