Directions
-Preheat oven to 450 degrees
-Cook rice (choose any type of rice! I used plain brown rice, but choosing a flavored rice, like santa fe, would just amp up the flavor)
-Chop broccoli into florets and romaine lettuce into medium sized pieces
-cut off tops of peppers and chop up the small part left on the top
-Place garlic and 3 tbsp olive oil in a pan on medium heat
-Add peppers and saute until softened, then add rice and romaine lettuce
-Cook, stirring every so often, for 3-4 minutes and then let sit in pan for 2 minutes to let rice crisp up
-Layer cheese and rice mixture in peppers until full
-Place on baking sheet along side broccoli florets
-drizzle both broccoli and peppers with olive oil and dust broccoli with salt and pepper
-Cook in oven for 30-40 minutes, making sure broccoli doesn’t burn, but you want to see the outside of the peppers being to shrivel up