Sophie’s Mini Stuffed Peppers With Torched Cheesy Breadcrumb Topping

A beautiful appetizer, perfect for a quiet night at home.  Enjoy.

Sweet Peppers, Washed And Seeded

1 Shallot, Peeled And Thinly Sliced

1 Leek, Washed, Trimmed, And Thinly Sliced

2 Garlic Cloves, Peeled And Minced

1/4 can Refried Beans

a few spoonfuls Crushed Tomatoes

1 Tbsp Tomato Paste

White Rice

1/4 Cup Lime Juice

Sharp Cheddar Cheese, Grated

Seasoned Breadcrumbs

Fresh Cilantro Leaves, Washed And Chopped

For the lime rice:

1. Cook white rice according to package directions, and stir in lime juice.

For the tomato refried beans:

1. In a saucepan, heat up refried beans, and stir in crushed tomatoes and tomato paste.

For the caramelized shallot, leek, and garlic:

1. Place the leeks in a bowl of cold water to soak for a few minutes, and drain.

2. Oil a pan, and add minced garlic. Sauté until slightly browned, add thinly sliced shallot and thinly sliced leek, and let soften and caramelize, stirring occasionally.

3. When everything is cooked properly, turn off the heat.

For the finished stuffed peppers:

1. Spoon lime rice, tomato refried beans, and caramelized shallot, leek, and garlic into sweet peppers, and sprinkle on seasoned breadcrumbs and grated sharp cheddar cheese.

2. Toast in toaster a few at a time to melt it.

3. Remove from toaster, fire up the kitchen torch on them, and garnish with chopped fresh cilantro leaves. Let cool, and enjoy.

Yields: at least 3 mini stuffed peppers with torched cheesy breadcrumb topping