Stuffed bell peppers have regained their place at the table in our home. Southwest flavors of cumin, chiles and Monterey Jack cheese add zesty flavor. In place of brown rice, I used riced cauliflower (I didn’t tell the family there was cauliflower in the dish and no one knew!). It’s a dinner that can be prepared ahead of time, stored in the fridge and popped in the oven on a busy evening. With two portions per person, it’s hefty enough to stand on it’s own. It’s a simple, nourishing and vibrant one-dish meal.