1 ½ pounds instant rice
Large red pepper
1 stick margarine
1 ½ cup grated parmesan
Salt and pepper to taste

1. Cook instant rice according to directions on package.
2. While rice is cooking, roast red pepper over low flame on gas burner, charring evenly on all sides. When finished, place in large Ziploc bag and gently roll around to remove charred skin.
3. Remove pepper from bag and cut off top (remove any seeds from pepper).
4. When rice is finished cooking, add margarine, pinch of salt, and parmesan.
5. Fill the pepper with rice. Then, on a serving plate, make a small circle of rice. Place pepper upside down on circle of rice. Then, create a small ball of rice and place on top of pepper.