Quick And Easy Stuffed Peppers #Recipe!

Hey Everyone!! :-)

This is an easy, and delicious, way to use up leftovers and make a quick dinner when you're short on time. Enjoy! :-)

Ingredients:
6 large bell peppers (your choice of color)
2 cups cheddar or mozzarella or pepper jack cheese shredded
2 cups cooked rice, quinoa, or couscous
1 15oz can kidney or black beans drained
1 15 oz can corn drained
1 15 oz can crushed tomatoes
1 cup leftover vegetables (any kind)
4 cloves garlic minced fine
1 onion chopped fine
2 tbsp olive oil
2 tbsp butter
1 tbsp cumin
2 tsp turmeric
1 tsp chili powder
1 tsp harissa paste
Salt and pepper to taste

Cut the tops off of the peppers and remove the ribs and seeds. Put the cleaned pepper shells in boiling water for 3 to 4 minutes, remove them from the boiling water, and set them aside in a buttered baking dish. In a large bowl, mix together the grain, beans, corn, tomatoes, 1 cup of the cheese, and the seasonings. In a large skillet, heat the olive oil and butter until the butter melts. Add the onions and saute until they soften and become translucent. Add the garlic and continue to saute until the onions start to caramelize. Add the contents of the bowl and stir to thoroughly mix. Taste and adjust seasoning as necessary. Remove the pan from the heat and scoop the contents of the pan into the pepper shells in equal portions. Top each pepper with an equal amount of the remaining cup of cheese. Place the baking dish in the oven at 350 degrees Fahrenheit and bake until the outsides of the peppers start to blacken and the cheese browns, approximately 25 minutes. Serve piping hot.

Bon appetit!