Layered Green Bell Peppers

My daughter made layered green bell peppers over the Christmas holiday, and it was delicious; no motherly bias here. I borrowed her recipe and made some layered green bell peppers. I gave one to the colleague-friend who gave me the organic eggs last week for my sweet potatoes and scrambled eggs-cum-fish breakfast. I gave another one to another colleague-friend.

My daughter (who has her own Instagram cooking page: @Cookedbycass) used lentils in her recipe, but I used mayocoba beans and used it for the first time in my cooking experience. Both types of beans are highly nutritious and are incredible sources of uncountable health benefits. Explore the health benefits of mayocoba beans here and those of lentils here.
It's in there! The leftovers are mixed up: Steamed brown rice (1 cup), diced red onion (1) and 
diced portobello mushrooms (16 oz) sauteed together, mayocoba beans (16oz), shredded baked salmon,
and sharp cheddar cheese. Items are layered and pressed down inside washed and cleaned-out peppers. 
The green bell peppers are in a bakeware, not directly on the stove.

I put two of the layered green peppers in two different containers for my colleagues for lunch: one to pay back for the eggs and the other to pay forward and placed inside my green bell pepper container. The teachers enjoyed the dish, shared with their families (they said), and were quite complimentary.

--Frances Ohanenye maintains this unusual site. Click on the "Open Source Cooking" tab for enlightening information. Thanks for visiting. Have a fruitful day!.


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