In a deep nonstick skillet, sauté one medium onion in extra virgin olive oil. Add the Basmati rice and 2 cups of water plus salt. Cover and cook over medium heat for 10 minutes, then add the white wine and cook until the wine is absorbed. The rice is done; set it aside to cool.

Take the cleaned peppers with the tops removed. Mix the rice with diced mozzarella or just grated Parmesan or Swiss cheese, as you prefer. Stuff the peppers with the rice mixture, then place them in the skillet with the sauce. Cover and cook over medium heat, making sure the sauce doesn’t dry out—add a little water as needed until the peppers are fully cooked. Alternatively, you can bake them in a preheated oven at 350°F (180°C) for 30 minutes.