This is an easy way to make stuffed peppers in the summer when you don’t want to use the oven. I’ve subbed leftover taco meat, sausage, and shredded chicken for the beans when I don’t need it to be vegetarian friendly. I’ve also mixed in shredded cheese, or topped the peppers w/ cheese before serving. There’s not much sauce with this recipe, so if a lot of sauce is needed, double that part. This is a great base for stuffed peppers that can easily have the flavor profile switched up.
