Stuffed Peppers

Here's a new recipe. Please note that, in all my recipes, ground turkey can be substituted for ground beef with fairly good results. This may not be the case all the time, but I think it's pretty universal.

Stuffed Peppers
serves 4

4 green bell peppers (you want decent size ones that can stand up straight)
1 pound ground beef
1/2 large onion, chopped
1 tablespoon minced garlic (this is probably the equivalent to two or three cloves)
1 1/2 cups cooked rice (I prefer brown, but white works, and even Minute Rice will do)
2 cans condensed tomato soup (like Campbell's)
2 cups shredded cheddar cheese, divided
salt and pepper to taste

1. Cut the tops off of the bell peppers. Remove seeds and as much of the ribs as you can with your fingers. Rinse well.

2. In a large pot, bring enough water to a boil to cover the peppers. Add 1 tablespoon salt; when dissolved, add peppers. Boil for four minutes. Remove with tongs, taking care not to tear or puncture them (careful! They'll be full of hot water, drain them carefully!). Place them in an 8x8x2 baking dish.

3. Preheat the oven to 350 degrees.

4. Brown the ground beef with the onions and garlic. Drain the fat off the beef. Add rice, soup, and salt and pepper to taste. It should be fairly loose, but not too soupy. If it's too soupy, you can add more rice or spoon some of the soup out.

5. Cook over medium heat, stirring occasionally, until bubbly. Add salt and pepper to taste. Add one cup of cheese and stir until melted.

6. Spoon the mixture into the peppers. Top with remaining cheese. Bake for 35 minutes.

Note: If you make extra filling, it freezes wonderfully. This makes for a quick and easy dinner later on down the road - just thaw the filling, boil the peppers, fill and bake.