Risotto-Stuffed Cubanelle Peppers with Quick Tomato Sauce

I don't like to eat left-overs for dinner. Heating up last night's meal for dinner is just too easy.  The caveat, of course, is if you can take last night's food and turn it into something new. I did just that with some leftover Risotto Milanese. I used it as a filler for some cubanelle peppers that came in from the CSA, baked them in a 375 degree oven for 30 minutes, and served them on a simple tomato sauce.