Southwestern Rice and Veggie Cakes wih Spicy Tricolor Pepper Stir-Fry

After an ordeal for both of us trying to get home through Portland snow we were ready for something hearty.  David's journey took him 3 hours to get from Wilsonville to his parent's house - due to closed off-ramps and blocked roads from stalled cars. It took me 4 hours to get home from Vancouver due to bridge blockage and tunnel closures.  Needless to say - we were both frustrated, tired and hungry and ready for something fast.

We've made this recipe in the past and enjoyed it - quick, easy and very filling.

I think from start to finish it took us 15 minutes.

Rice cakes:

2 pouches of Uncle Ben's microwavable Santa Fe flavored ready rice, cooked for 90 seconds in the package

1 cup of bread crumbs

3 egg whites, lightly beaten (the recipe called for 4 egg whites, but after separating 3 eggs, it looked like enough)

3/4 cup reduced fat mexican blend cheese

(the recipe called for a light sour cream mixture as a topping, but we skipped that due to distaste by both of us)

The rice cakes just went into a non-stick pan just to brown them up a little bit.

Veggies: 

1 each: red, yellow, green pepper cooked with a bit of oil, garlic and red pepper flakes.

Overall - a very tasty dinner that was super fast.