Slice the sweet peppers n half. Clean the seeds and membranes out. Drizzle with olive oil, place in a sheet pan and pre-roast in the oven for 25 minutes in 350°. Set aside once done.
Heat up the vegetable oil in a pan. Saute the sliced onions.
Stir in the leftover rice.
Stir in the leftover spaghetti sauce.
Season with garlic powder, dried oregano flakes, Italian seasoning, salt and black pepper. Stir everything together to combine.
Here's the filling.
Make sure to pre-roast the sweet peppers as mentioned in the post and part of the the first step. Equally fill each pre-roasted peppers with the fillings.
Place the filled sweet peppers in a foil-lined sheet pan. Sprinkle shredded cheese on top. Bake these in the oven, 355° for 15-20 minutes or until cheese has melted.
VOILA! Cool down for 5 minutes before serving.
