Stuffed Peppers

I have been making stuffed peppers for decades and they have always been a family favorite, which is why I am sharing with you.

As you know, a recipe is really only a general guideline.  At least as far as I am concerned, because, depending on what I have available in the house and depending on my mood, things change.  My daughter pointed that out to me the last time we were together preparing for Christmas dinner; "You always change!  I never know what to expect!  You have made your turkey differently every year!"  I will admit, this was not said with admiration, but rather more a sense of frustration.   Sigh.... my husband also frequently laments that he never gets the exact dish twice.

My only defense is  luck with each effort.

Anyway, back to business, this recipe is adapted from Better Homes and Gardens New Cook Book.

Ingredients
2 large green peppers. ( I use any color pepper and the number depends on how much filling I have)
salt and pepper
1 pound ground beef
1 small chopped onion
1 large can of diced tomatoes
1/3 cup rice (I have used cooked and uncooked)
1 tablespoon Worcestershire sauce
1/2 teaspoon basil
1/2 cup cheese cubed (I have used cheddar, mozzarella and monterey or a mixture of these)
1/2 cup cheddar cheese, shredded

Directions
Halve the peppers lengthwise, removing the stems, seeds and membranes.  Immerse peppers into boiling water for 3 minutes.  Invert on paper towel to drain.  Sprinkle the insides lightly with salt.

In a large skillet cook meat and onion till meat is brown and onion tender.  Drain off fat.

Stir in undrained tomatoes and rice, Worcestershire sauce, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Bring to boiling.  Reduce heat and simmer uncovered  for 15 to 20 minutes or until the rice is done.  Stir in the cubed cheese.

Fill the peppers with meat mixture and sprinkle with the shredded cheese.  Place in a  square baking dish.  Bake at 375 degrees about 20 minutes or until heated through.