Peppers stuffed with Tomato Rice

For one of our recent family dinners in the apartment, I made roasted peppers stuffed with tomato rice. If you have leftover tomato rice and some peppers lying around, this makes for a quick, simple, and tasty dinner! Adjust this recipe for the number of people you will be serving.

2 batches Tomato Rice (recipe previously posted)
5 bell peppers (red, yellow, or green)
bread crumbs
grated Parmesan cheese
grated mozzarella cheese (or other melt-y cheese)

Remove the stems of the bell peppers and halve lengthwise. Rinse out the inside so there are no seeds. Turn a burner on your stove on high, and place each half of the pepper, cut side up, directly over the flame, resting on the burner itself. Leave until there are a few black scorch marks on the pepper. Once all peppers have been toasted, line them up in a 13x9 baking dish (you might need 2, depending on how big the peppers are). Preheat the oven to 400 degrees. Fill each half with 2 heaping spoonfuls of tomato rice. Sprinkle about 1 tablespoon of grated mozzarella, then 1 teaspoon bread crumbs, and finally 2 tablespoons of grated Parmesan on each half. You can eyeball these amounts, and adjust based on your taste. Cook in the oven until cheese is bubbly and peppers soften. If using as a side dish, one half is enough per person; otherwise, serve 1 whole pepper per person.