Ingredients
6 peppers - any color you like. I like alternately coloured
about 1 pound ground beef (hamburger) . Alternative: ground turkey, ground pork, or ground soy
large chopped onion
salt
parsley
oregano
6-8 pieces Garlic (chopped)
1-1.5 cups cooked rice - enough to fill whatever sized peppers you purchased
1 large can (16 ounces or so) tomato sauce
1/2 cup shredded cheese (usually chedder, mozzarella or jack will work nice)

Remove stem from peppers and disgard the seeds. Place the peppers in enough boiling water to cover them, boil for 5 minutes or until the skin starts to look shiny. Remove from water but do not rinse. Please let the peppers cool.

Next, start frying the hamburger, while adding some garlic, salt parsley, oregano, and half the onion. You could also throw in some zuccini, other squash, eggplants, or chunks of tomatos here. After the meat and vegetables are finished cooking, drain off any fat/water remaining. Stir in the rice and sauce, warm thoroughly. The tomato sauce should cover all the rice, but you shouldn't have extra sauce collecting in the bottom of your pan.

Eat some. Its good! It goes well as a side for this meal. I always make lots extra, and eat it the next day.

When the mix is warm, turn it off, and start cramming it into the peppers. Careful, it's hot! Place the stuffed peppers upright in a baking dish. Pour the extra sauce (you might need another can, depending on how much you used in the rice mixture) over the tops of the peppers. Cover dish with foil and bake for 45 minutes at 350F. Uncover, and bake another 15 minutes. Add cheese to top with any onion and more sauce if you have it (just a little) Yummy!

For Vegetarians, instead of hamburger, I use just squash and other vegetables like green beans, peppers, maybe some light kidney beans, and other stuff to make some bulk dinner-food stuff. Whatever you like, just toss it together!

Check out my other recipes!