When I was little the addition of chili powder, by my grandmother, to any fry pan made it a “chili fry”! I have adapted that concept by calling this dish chili stuffed peppers since the rice, beans and tomatoes are fried in chili powder.
A little sweet, a little spicy this modified chili is perfect served inside a steaming bell pepper; or any stuffable vegetable of your choice. Served alongside a salad these stuffed peppers are a meal all on their own. While 1 pepper is often enough, especially served with a light salad, I have indicated 8 peppers for 6 people because sometime the bigger eaters need an extra half or whole pepper 🙂