Spanish Stuffed Peppers

1 red, orange and green bell pepper, cut in half and deseeded
Readymade Spanish rice
readymade Spanish beans
Grated cheese
Ground seasoned croutons

This recipe is great for those times that you have leftover Spanish rice and beans. It's a good way to use up the leftovers. No recipe to this one. Just stuff the peppers with the beans at the bottom, topped with the rice and finally the cheese. Grind up some croutons or some crusty toasted bread that you may have laying around. Place the stuffed peppers on a baking tray and bake in the oven at 375 degrees for about 15 minutes. You may also want to broil for the last 2 minutes so that the cheese gets nice and brown (just the way we like it!)

It's pretty easy. We served these peppers with the Asian Carrot and Spinach Salad. It's not the perfect combination mixing Asian and Spanish, but it worked for us.