Stuffed Green Peppers

I dumpster bell peppers a lot. The red, orange, and yellow peppers are all a little more flavorful, so you can use them to spice up a dish. Green bell peppers, on the other hand, are a little more bland, so you need to get creative in using them.

This is a very hearty meal that you can tweak depending on what you have in your pantry.

STUFFED GREEN PEPPERS

Ingredients:
- Bell peppers
- Rice (optional)
- 1 can of black or kidney Beans (or a few handfuls if they're dry)
- Cheese (a taco/TexMex blend or sharp cheddar works best)
- Sriracha Sauce
- Salt & Pepper to taste
- Whatever extra veggies you want

If you're using rice in your stuffed peppers, start by cooking your rice (this will take the longest). Some companies make rice and beans combos that are already spiced and take a little less cooking time than traditional rice.

If you're starting with dry beans, remember to soak them!

Cut your green peppers in half - remove the tops and seeds.
Place them on a tin foil covered tray.
Fill the peppers with your cooked rice and beans. At this juncture, you can also put other roasting veggies into the mix for added flavor, along with salt & pepper.
Sprinkle shredded cheese on top.
Put in the oven at 375-400 degrees until the cheese melts and the peppers roast up a bit.
Squeeze sriracha sauce on top for extra spice!

In my rendition pictured above, I left out the rice because I was in a hurry.

Items not dumpstered or donated: Cheese, black beans (from the (sadly) now-defunct Beet Food Co-op)