Stuffed Peppers

Looking for something new for dinner tonight?  Try these, they're really easy and quick and best of all you can use some of that produce you might have in your garden!  It's a win win.

I don't happen to have three different colors of peppers growing in my back yard, but I wish I did. 

Wash them, and cut their little tops off, rip out the seeds and tear out the membranes that are inside. Geez, it sounds like I'm writing a horror film or something. Put them in a large pot of boiling water for about 5 minutes.

 
Remove them from their hot tub and salt and pepper the insides and set aside for a little while.
 

 
Cook the hamburger and onions until the hamburger is no longer pink and the onions are translucent.
 

 
If you're using canned tomatoes, you'll just want to get the whole peeled version and then dice them up.  Keep the juice also please.
If you're using fresh, you'll need to par boil them, stick them in an ice bath, peel off the skins and then dice them.
 

 
Add the tomatoes, rice, water, Worcestershire sauce, and soup.  Simmer for about 15 minutes.
 

 

 
Now add the cheese and mix well. You'll want to place your peppers in a small oven proof dish.  Now you can begin pouring the mixture carefully into each pepper.  Fill them all the way to the top. Cover with tin foil and bake.
 

 
I added more cheese to the top when they came out of the oven.....what, I can do it if I want to!
 
This recipe leaves lots of room for you to add your own special touches.  Make them spicy by adding jalapenos, add some chili seasonings to the meat and make them more like chili stuffed peppers, add more veggies, the possibilities are endless.
 
I got this original recipes from here, but changed it slightly: http://allrecipes.com/Recipe/Stuffed-Green-Peppers-I/Detail.aspx
 
6 sweet peppers (you pick the colors)
1 lb ground beef
1/2 of a medium onion - chopped
1 - 14.5 ounce can of whole peeled tomatoes or about 4-5 fresh tomatoes.
1 tsp. Worcestershire sauce
1/2 cup uncooked rice (I used brown rice)
1/2 cup water
1 cup cheddar cheese
2 - 10.75 cans of condensed tomato soup
salt and pepper to taste
 
Start by preheating your oven to 350 degrees.  Cut the tops off each pepper and remove the seeds and membranes inside. Boil for about 5 minutes.  Remove and season with salt and pepper then set aside.
Brown the hamburger and onion until the burger is no longer pink, drain off any excess juice from the pan.
Add the tomato's, Worcestershire sauce, rice, water and soup and let simmer for about 15 minutes. Stir in the cheese and mix well.  Fill the peppers to the top and bake; covered for about 30 - 35 minutes.