Currently cooking from: Popoyo, Nicaragua

Serves: 2
Total time: 20 minutes
Total prep: 5 minutes
Total cook time: 15 minutes
Total cost per person: $1.29
Total of daily budget left for beer: $18.71

Ingredients

2 Peppers - 0.50 ea.(I use Serrano but you can use can "stuffable" pepper)
Rice - 1/6th bag. - $2.00/bag. = 0.33
Beans - 1/5th (400g)bag- $1.00/bag =0.20
Corn - 1/2 (8.5 oz)can - $1.00/can = 0.50
1 Tomato - 0.20 = 0.20
1/4 can jalapeños (optional) - $1.00/can= 0.25
1/5 white onion- 0.50 = 0.10

Spices
salt & pepper
chili flakes to taste (optional)
1.tsp tumeric
1.tsp cumin

optional garnish: cilantro, cheese

Note: I used Serrano peppers which pack quite a bit of heat, if sensitive to hot foods I recommend using bell peppers instead.

Instructions

1. Prepare rice on stove top while prepping vegetables.
2. Slice off top of pepper, hollow out & set aside.
3. Dice tomato, onions, jalapeños and any other vegetables you want in the peppers.
4. In a small sauce pan heat a small amount of oil over medium-high heat and add in beans ( either pre cooked, or canned), corn and other chopped vegetables. Sprinkle with cumin, turmeric, chili flakes and salt & pepper to taste.
5. When rice is ready, add into pan with vegetables, mix together and turn heat to low.
6. Stuff inside of peppers with rice & veg mixture, then quickly either grill or fry till peppers have a light charring on the outside.
7. Serve & Enjoy!