Have you ever woken up in the morning and one of the first things you think of is, “what am I going to eat for dinner?” well today was one of those days. After a long day of classes, yes, 6 classes today, all I could think about by 5:30 was dinner! I am a lover of beans and rice. It is affordable, long-lasting, filling and loaded with both micro and macro nutrients. Plus its easy to prepare when on a time crunch. Yet sometimes, as you bean and rice lovers may attest, it gets boring. Tonight, I flared it up with some stuffed sweet red peppers…and yes, beans and rice with a twist. Recipe: Servings: 4 2 large peppers (any color, I prefer sweet peppers) 2 cups of rice (I used a wild medley mix. If you on a time crunch, buy the ones you put in the microwave for 90 seconds. LOVE them) 1 tbsp olive oil 1/4 cup poblano peppers 2 large carrots finely grated 1/3 cup finely diced red onion 1 cup fresh spinach 1/2 cup black beans 1/2 tsp garlic powder 1/2 tsp chili powder 1/2 tsp kosher salt Pinch of black pepper 2 tbsp of Dayia cheese, or any cheese of choice Instructions: 1. Turn on the boiler to high. 2.Prepare Rice 3. While the rice is cooking, cut and grate all of the vegetables. 4. Place all of the ingredients (including rice) in a large sauté pain and cook until everything is soft. Spinach should be cooked all the way. 5. Cut your peppers in half, and stuff each pepper. 6. Place the stuffed peppers topped with cheese in the oven for about 8-10 minutes or until brown!