Pimentões Recheados with Beans and Rice

Cook your bean and rice mix according to the package directions, then let it sit until most of the liquid gets absorbed — you want it moist but not soupy.

Preheat your oven to 350°F and wash those peppers.

Slice off the top stem end of each pepper and scrape out all the seeds and white membrane inside — honestly, this part reminds me of carving mini jack-o'-lanterns.

Fill each pepper halfway with the bean mixture, sprinkle in about a quarter of the cheese, then fill to the top with more beans and rice and top with another quarter of the cheese. (Press down with the back of a spoon as you go to really pack it in there)

Pop those stem tops back on like little lids and stand the peppers in a baking dish.

Spoon the undiluted tomato soup all around and over the peppers — don't add water to it, you want that concentrated flavor.

Bake for 40-50 minutes until the peppers are tender when you poke them with a fork. (Stick a couple toothpicks through the tops to keep those lids from sliding off if they get rebellious)