Bring 1 1/2 cups of water, lemongrass stalks, and 1 teaspoon of salt to a boil over medium high heat. Add the rice and reduce heat to a simmer, cover and cook for about 25 to 30 minutes until liquid is absorbed. (It won't be quite done, but that's what you want.) Remove lemon grass and set aside.

Preheat the oven to 375 degrees F (190 C). In a medium to large skillet, heat the olive oil over medium high heat and add the garlic and pepitas. Stir over heat for 1 to 2 minutes until fragrant then add the tomato, zucchini, sriracha, partially cooked rice, stock, chicken (or beans) and 1 cup of cheese. Remove from heat and prepare the peppers.

Cut off the tops of the peppers and remove the seeds. Divide the rice filling among the peppers and sprinkle the with a handful of pepitas.

Place the peppers in a baking dish (I used a cast iron skillet to bake mine but a glass baking dish works fine) and bake for 35 to 40 minutes, or until peppers are starting to get dark spots and look all crinkled. Remove from oven and sprinkle the tops with the remaining cheese and serve hot.