Stuffed Bell Peppers

Last night my husband made a trip to the vegetable stand by our house to purchase some fresh peppers to stuff. We do have pepper plants we are growing but they are not quite ready yet, so we are still purchasing from the fresh stands. I have a funny story about our pepper plants.

My husband went to Germany for a week last month and it was my job to water the peppers...I was so busy that week, as I was in a wedding that weekend, that it completely slipped my mind to water. When Dale returned one of the three was completely wilted. He initiative was to nurse it back to life. Turns out that wilted one has the best sized peppers of the three plants!

Here is the plant :)

Cut the tops off of 2 Red Pepper and 3 Green Peppers - directions below

2 lbs Ground Beef

1 yellow onion

Tops of 2 red peppers and 3 green peppers

4 cloves of garlic

1 jar spaghetti sauce

5 cups of chicken stock

Zataran's Dirty Rice Mix

Simmer for 25 minutes

1 cup of grated asiago cheese

1/2 cup of shredded smoked mozzarella

Brown up all the meat with the onion, peppers and garlic. Mix one jar of spaghetti sauce, 1 cup of asiago and mozzarella with the cooked meat and veggies. Cook the Zatarans's in the chicken stock. Mix rice with meat.

Place open peppers in a baking dish with sides...fill the peppers with rice and meat mixture. Pour 2 cups of water in the bottom of the baking dish. This will steam the peppers. Cover with foil and cook at 400 for 45 minutes.

After 45 minutes, pull out uncover, grate more asiago on top and cook for another 15 minutes (uncovered)