Living by myself in Philly, I tend to like reusing ingredients from previous cooked meals from the day before to make a completely new dish–in this case it’s Rice and Beans Stuffed Bell Peppers. I use a rice cooker to cook my rice, so it’s always made in portions that will last me for almost a week because there’s no point in using a rice cooker just to make 1 serving’s worth of rice. This one is one of my lesser inventive dishes, but it’s quick and easy to make…Especially great for after a long day of work. Using leftover rice is best for this recipe so that it doesn’t become mushy and overcooked in the oven. I had rice and beans from the night before, along with some bell peppers, sitting in the fridge, just waiting to be used. I knew I could make a quick meal out of this. This also freezes well to enjoy again on a rainy day.
See below for my Rice and Beans Stuffed Bell Peppers recipe!