Wednesday, August 17, 2011
This isn't so much a recipe, so I'll just walk through it quickly with some pics.
I cut the tops off the sweet peppers and sliced the banana peppers down the side, then pulled out the ribs and seeds (be careful of pepper oils on your fingers, you may want to wear gloves). Use whatever kind of peppers you like.
I used leftover rice, corn, red beans, diced tomatoes and some browned Soyrizo (fake chorizo that's actually pretty good).
(do I really need to explain this?!?)
I baked these at about 375 degrees for 30-40 minutes.
Step 6: Sauce it (optional)
I made my friend Casey's hot sauce because I love it. You could use any enchilada sauce (red or green), cheese sauce, or salsa. Or you could just eat them without the sauce. I like to serve the peppers on top the sauce just because it looks prettier that way.