3 large red peppers.
1 can of P.A.N. Stewed Black Beans.
150 grams of Bacon in strips.
250 grams of cooked rice.
200 grams of shredded mozzarella cheese.
250 grams of grated cheese mix.
Preheat the oven to 180º C on up and down function without ventilation.
Wash the peppers, cut them in half lengthwise and remove seeds with the stem.
Open the can of beans and pour them into a bowl.
Stir the bacon strips, mozzarella cheese and cooked rice into the bowl.
Place the bell pepper halves on baking paper on a baking sheet.
Fill the bell pepper halves with the mixture.
Place the tray in the oven and cook for 30-40 minutes.
Remove the tray from the oven and place the cheese mixture on top of the peppers.
Return to the oven and grill the cheese for 5 minutes.
Remove from the oven and consume.
TEX – MEX NACHOS
CHICKEN DUMPLINGS WITH BARBEQUE SAUCE
CHICKEN AND CHEESE CROQUETTES