Expect leftovers from this cheesy unstuffed peppers skillet to last for about three days if stored in an airtight container in the refrigerator. I like this recipe just as much the next day ...

Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Stir the peppers in the skillet. Cover and cook for 10 minutes or until the rice is tender and most of the liquid is absorbed.