Ragù-stuffed peppers

Uses 2½ cups of Sunday's ragù and the rice you cooked Sunday

Peppers roasted soft, packed with ragù and rice, baked under mozzarella. Fifteen minutes of work, the oven does the rest.

50 min (15 min hands-on) · serves 4

You need

• 4 large bell peppers (red, yellow or orange)
• 1 tbsp olive oil
• ½ tsp kosher salt
• 2½ cups ragù (from Sunday)
• 1½ cups cooked rice (from Sunday)
• 1 cup shredded low-moisture mozzarella
• ¼ cup grated parmesan

How to make it

1. Heat the oven to 400°F. Halve the peppers through the stem, pull out the seeds and the white ribs, and rub them with the oil and salt.
2. Lay them cut side down in a baking dish and roast 15 minutes, until they start to soften and blister. They'll finish in the second bake.
3. Meanwhile stir the ragù and rice together in a bowl. Cold from the fridge is fine.
4. Turn the peppers cut side up and pour ½ cup water into the dish around them. Pack each half with the filling, mounding it a little.
5. Top with the mozzarella and parmesan and bake 20 to 25 minutes, until the cheese is browned in spots and the filling is bubbling when you press it. A knife should slide easily through the pepper.
6. Let them sit 5 minutes before serving; the filling is very hot.

No rice left? A drained can of white beans works in its place.