Stuffed Peppers

Leftovers are my favorite dinner. The other night I had leftover beans and rice in the fridge. I stirred them together with a little corn from the freezer, seasoned them well, then stuffed them into halved red peppers, and warmed them in the toaster oven.

When the peppers were tender and the filling was warmed through — about 20 minutes at 350°F — I sprinkled a little pepper jack on top of the peppers and cooked them a little longer while the cheese melted and browned.

We had an awesome dinner that did not look like leftovers.

Kitchen magic!