Stuffed Peppers

I have always wanted to make these, but always put it off because I would have to buy so many peppers. BUT since we are house watching Bryan's parents house and garden we have free reign of their vegetable garden! Just this week we have picked at least 2 and a half dozen green bell peppers so Bryan looked up a good recipe and we modified it a little and I have to say . . . pretty dang good!

1 1/2 lbs ground beef or pork
1 small onion, diced
1/2 C green bell pepper, diced1 T minced garlic
salt and pepper to taste
1 Anaheim pepper, diced (optional)
1 jalapeno pepper, diced (optional)
2 C cooked white rice
1 T crushed red pepper flakes
2 8 oz cans tomato sauce
1 C shredded cheddar cheese (optional)
6-8 medium sized green bell peppers
First cook the rice. While the rice is cooking wash and hollow out the 6-8 green bell peppers so it is like a bowl. Then boil peppers for 2-3 minutes until they are just tender.

Meanwhile, cook diced peppers and onions in butter. Then brown hamburger with veggies. Season meant with garlic, salt, and pepper. Remove from heat.

Preheat oven to 350. Get casserole dish and fill bottom of dish with water until just BARELY covered, about an 1/8 of an inch. Place cooked bell pepper bowls in dish close side by side.
In large bowl mix meat mixture, rice, pepper flakes, and tomato sauce. (OPTIONAL: I thought about actually stirring in cheddar cheese in the meat mixture but didn't - but it sure sounded good to me!)
Liberally stuff meat mixture in peppers and top with shredded cheese.

Bake at 350 for 25-30 minutes or until heated through and peppers are fork tender.
Enjoy!! We served ours with fresh corn on the cob from the garden, cottage cheese, and homemade bread. Yummy!!!!