Scavenger meal: stuffed green peppers

Post audrey bathtime, post work conference call, I looked in the fridge to see what I could throw together. Green pepper, check, leftover black beans, nice!, spring onions, cilantro? hmmm that isn’t a happy color for cilantro, moving on … tomatoes… ok, we’re off to the races.

1 green pepper
Basmati rice
1 medium tomato, diced
Black beans (see recipe)
2 spring onions, diced
Montery Jack cheese
salt and pepper
Hot chili sauce

Pre-heat oven to 350 F. Halve your green pepper, then remove the seeds leaving the stem. Steam them for 8 to 10 minutes then set aside. Cook up some rice (in this case I used basmati and made a full cup but only used a serving spoon’s worth). In a mixing bowl, combine your rice, beans, spring onions, tomato, a handful of grated cheese, and a little salt and a healthy dose of pepper. Add something to give it some heat, this dish wants a kick — right now I am using some Sriracha hot chili sauce but would have preferred some fresh serrano or jalapeno peppers. Ah, the limits of the scavenger meal.

Stuff the pepper halves with your mixture and grate some more cheese on the top. Pop in the oven for 30 minutes.

And now for the ultimate scavenge score: ONE more bottle of wine in the house, and it’s a South African Shiraz. Ok enough blogging, time to eat.