Wednesday, January 12, 2005

Peppers and Olives

Stuffed peppers are easy to make, they keep well, and they taste great. What's not to like? One can of refried beans, one can of tomatoes, and a bit of cheese fills six bell pepper halves. Bake at 300 or 350 for 20-30 minutes; I start a pot of rice when I put the peppers in, and take the peppers out when the rice is done. Leftovers for lunch today!

Elena got a jar of olives stuffed with spicy pimientos for the holidays, and when I got back she said please help eat them! I'm trying to keep myself to one at a time, but it's a challenge. Yum!