Books & Spoons two meals in one: RED BEANS AND RICE & STUFFED PEPPERS

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
~ Cheers!

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Red Beans & Rice

200g (7 oz) minced pork meat
1 onion, diced small
2 cloves of garlic, minced
1 tetra of kidney beans, rinsed
​1 tetra of crushed tomatoes
2 servings of whole grain rice cooked according to the directions in vegetable stock
chili powder
paprika powder
coriander 
salt
pepper

Stuffed Bell Peppers

 -Leftover red beans and rice
- Bell peppers 1-2 per person
- Sharp tasting shredded cheese

​- In a large saucepan brown the meat with onions and garlic in a little oil.
- Add crushed tomatoes
- Add the cooked rice and rinsed beans. Add a little of the cooking stock from the rice to make sure the consistency is as desired to avoid dry meal. 
- Season to taste. 
- Let it simmer on a low for a couple minutes just to bring the tastes together. 

​- Cut off the tops of the peppers. Separate the stem and discard.
- Dice the cut-off part of the peppers and add to the red beans and rice mix with the shredded cheese.
- Fill the peppers well and tight. 
- Add some cheese on the top and set in the warm oven (350 F / 180 C) for about 30 minutes until the cheese has melted with good color and the peppers still has a little crunch to it.