My cooking mentor and former mother-in-law, Haya, would make a different version of this classic recipe every time she prepared it. She used long grain rice, but I prefer using Arborio ever since I tasted a version prepared by a good friend who owns an Italian restaurant. But, I credit Haya with teaching me how to make this crowd pleaser, as I credit her with teaching me how to buy the best produce at open air markets, introducing me to Mediterranean cooking, and creating dishes around what is fresh and in season. <br /> <br />These stuffed peppers are best when made a day ahead of serving. Leftovers freeze well, and it is always a pleasant reminder of an afternoon's labor to pull out a few frozen servings of this dish on a cold winter's night. Haya did not place mozzarella balls in her version - that is also a tip I learned from my chef friend.

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