• 1 red pepper split in half
• leftover Primavera sauce, with some more beans added
• ricotta cheese
• panko bread crumbs and Parmesan(remember the good stuff)

Fill the pepper with the sauce and bean mix cover with ricotta. and top that off with the panko and parm.

Bake for 30 minutes on 350! Easy stuffed pepper!

I served it as a side to some paprika salmon on that bread I made during my day of procrastination. Which reminds me… I should probably start my english essay due Tuesday… time to make coffee.