I found this recipe on Pinterest, and what do you know, it turned out pretty well. (The recipe is originally from Simply Love Food.) She said to stuff three to four peppers with the filling. I used 2 average peppers and one long red pepper. I still had enough filling leftover to fill at least four more peppers. I spread it on tortillas with avocados and hot sauce for lunch for a few days. The original recipe calls for 1/2 lb ground turkey. I cut up a couple of cooked Boca burger patties. But if you had leftovers from the Red Bean Burgers, I’m sure that would work very well and with fewer preservatives. These are also descent reheated.
Southwestern Stuffed Peppers
Food Storage Ingredients:
2 cups cooked rice
1 (14.5oz) can of black beans, rinsed and drained
1 cup canned corned, drained
2 cups salsa, any variety (I used the peach salsa that I canned last summer)
2 Tablespoon taco seasoning
1 cup chopped onions
4 bell peppers, halved and seeds removed
1/2 lb ground turkey, cooked and drained (or meat substitute, see above)
shredded cheddar cheese
1.Preheat oven to 400. Lightly coat peppers with olive oil and roast for about 30 minutes or until just cooked through. 2. Remove peppers from the oven and allow to cool to the touch. 3. While peppers are roasting, cook onions in olive oil until clear. 4. Mix cooked onions, taco seasoning, beans, corn, rice, ground turkey (or meat patties) and salsa. Mix well. 5. Spoon filling into each pepper. Sprinkle with cheddar and bake for 15-20 more minutes. 6. Top with fresh cilantro, avocado slices and/or ranch just before serving.