"This is GREAT, Mom!"

Ah...words that any mother likes to hear when sitting down at the dinner table!  Everyone (well...except for Cameron who was a whiney butt about the peppers!) enjoyed this meal.  Even Ethan, who REALLY doesn't like green peppers.  But at least HE wasn't a whiney butt about them!  He ATE them! 

I made

Stuffed Pepper Casserole

Ingredients

4 -6 sweet peppers (any color)

1 1/2 pound ground beef

1 medium-large onion, chopped

1/2 teaspoon salt (can be seasoned salt)

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1-2 Tablespoons Italian seasoning

1 1/2 cups rice (uncooked-can be up to 2 cups)

8-10 slices of raw bacon

3 (8 ounce) tomato sauce (or tomato juice)

1 15 ounce can diced tomatoes

2-3 cups shredded cheddar cheese

Directions

Cut tops off peppers; remove seeds and membranes, and cut each pepper into 4 to 8 pieces.

Cook rice as directed (2 cups rice in 4 cups water)

Cook peppers in simmering water, enough to cover, for 5 minutes. 

Brown ground beef and onions.  Drain.  Add salt, pepper, Italian seasoning and cayenne pepper.  Add sauce/tomatoes.  Heat through.  Lay the pieces of pepper across the bottom of a 9 x 13 (or larger) greased pan.  Top with beef/rice/sauce mixture.  Top that with shredded cheese.  Top with raw bacon slices (I usually cut at least in half if not in quarters)  Bake at 350 for 30-40 minutes til the bacon is done.