Last week I posted about this on the website Instagram account, and I got a message for a recipe. So here you go.
It is easy and rather fast to make, and as tasty as you make it. The allure of it is that you can make it to a two different meal times with a little twist, as long as you make enough of the red beans and rice to fill up the bell peppers the next day. I love the simplicity of it, and of course, the red beans and rice can be made without the minced pork meat and serve both as vegetarian meals.
Because the next day - I just added a sharp tasting cheese and the top part of the peppers that I had cut off chopped up into the red beans and rice mix and filled the peppers up with some more cheese on the top. There really can't be too much cheese, right?!
I hope you enjoy it! Till next time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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