Spicy Bean Stuffed Peppers

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Kath Eats Real Food


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1.5 cups cooked pinto and navy beans (you can go crazy with bean creativity here – use whatever you like, canned or dried)

1 serving cooked bulgur

1 can diced tomatoes, drained

2 tbsp pickled jalapeño, diced

Cumin, oregano, hot sauce, black peppercorns, S+P – any seasonings you like!

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