It was Cranky's turn to cook, and he wanted to make use of the wonderful beans and rice we had left over in the fridge.
Almost too easy: A couple of pasilla peppers, with bombbay doors cut into them. Scoop in the beans and rice. Top with cheese (he used two kinds).
Throw a splash of water in the bottom of a casserole just small enough to hold the peppers, and put a lid on. (Well, the stuffed peppers are already inside, right? Jeez, people.)
Bake for about 45 minutes. It's done when the peppers are soft.
OMG, the floral flavors in my mouth! I couldn't decide if it came from the peppers or the cheese or the filling.
Oh, wait. Could it have come from that damn little bedbug down there at the blossom end?
Look. You can see it. Click the piccy.
I really think I ate it.