Stuffed Peppers

Happy Tuesday to you!! I have made this recipe for Stuffed Peppers a couple of times recently as we have had an out-pouring of bell peppers in our garden! This recipe also calls for canned tomatoes of which I used fresh since we have a bit of those also from the garden. Hope you enjoy them!

Stuffed Peppers

About 9 Small to Medium Green Bell Peppers or Red (4 to 5 large)

1 lb ground venison, beef or sausage (seasoned to taste)
1 small onion, chopped

1 - 7 oz can diced tomatoes or 5 fresh (peeled and chopped in food processor)
1/3 cup white rice (or whatever kind you have)
1/2 cup water
several leaves fresh basil chopped or 1 tsp dried basil
1 Tbsp Worcestershire
1/2 cup shredded cheddar cheese

In large sauce pan, brown meat and onion and drain off fat. Return meat to saucepan and add tomato, rice, water, basil and Worcestershire sauce. Over medium high heat bring to a boil. Reduce heat to medium-low, cover and allow to simmer for 20 minutes. Add 1/4 cup cheese and stir.

While mixture cooks, cut tops off of pepper and de-seed. Chop the rest of tops (except stems) and freeze for later use. Blanch in boiling water for 3 minutes.

Fill peppers with meat mixture. (At this point some of the stuffed peppers can be frozen for later use.) Place stuffed peppers in Pam sprayed casserole dish and bake at 375 degrees for 15 minutes. Add remaining cheese to tops of peppers and serve.