The expression “comfort food” means one thing to me: beans. I grew up eating beans on an almost daily basis, either in a soup, or stir fried with rice in an exquisitely simple dish called gallo pinto.
Peruvians eat a lot of beans, but these are usually creamy and cooked with pork or some other kind of meat. Fortunately, my mom is not Peruvian, so beans in my house were always strictly vegetarian, even before I became one.
The topping of choice both for gallo pinto and for the bean soup was (and still is) cubed or sliced avocado, cheese, and sometimes tortillas or fried plantains.
When I prepare stuffed peppers, I always try to do something different but simple; and that’s how this dish came to be. This is one of the easiest ways to give your leftover rice and beans a complete makeover!