Late September is probably the best time of year to stuff stuff.  Tomatoes, squash, mushrooms—all good candidates given the overlapping seasonality at your local produce vender.  But the king remains: with its cavernous inside and bright, savory flavor, bell peppers are an ideal vessel for whatever else you have going in your fridge or cupboard. 

For a hearty, not-quite-summer-not-quite-fall side dish, try this easy recipe below.

Rice and Gandules-Stuffed Bell Peppers

2 big bell peppers, color of your choice

1 pouch of FILLO’S Puerto Rican Rice & Gandules

extra virgin olive oil

fresh cilantro

Slice the peppers in half, remove the stem and seeds and fry cut side down in a splash of olive oil until softened.  Stuff each with FILLO’S to the top.  Roast in a 350 degree oven for seven to ten minutes until warmed through and fragrant.  Top with torn fresh cilantro and serve.