Stuffed Peppers

2 cups stuffing/leftover rice
1 1/2 cups chopped zucchini
6 oz. tomato paste
1/4 cup white/pinto beans
grated cheese
a pinch of salt
4 oz. Piperade
1 cup cooked sausage/ground beef
Combine all ingredients in a bowl and mix well. It should be moist, if it is dry, add more Piperade. Cut off the top of about eight bell peppers and remove membranes. Fill each pepper halfway, add a tablespoon of cheese in the middle, then fill the pepper to the top. Bake in a baking dish at 400 degrees in a water bath (about 1/4" deep). Bake uncovered for 30mins. Then uncover and top with cheese and bake for another 15mins, or until tender.

Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson