Kansas City Style BBQ Stuffed Peppers

Preheat oven to 350ºF.

Heat olive oil in a medium skillet over medium heat and sauté onion and garlic until softened. Stir in the burnt ends, corn, beans and rice. Season with kosher salt and ground pepper to taste and cook until warmed through.

Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds. Lightly sprinkle the inside of the peppers with kosher salt and fill with the BBQ and rice mixture. Place stuffed peppers in a 3-quart dish and bake for 30 minutes or until peppers are tender. Serve hot.