Stuffed Peppers

It's that time of year again, there is a chill in the air in the morning. It's time to say farewell to the fresh garden produce. Two nights ago our garden actually got frosted, not real hard but it definitely left it's mark. It won't be long!! Anyway last night was the night to make stuffed peppers. I just love them. I use my mother-in-law's recipe. I just love using all fresh ingredients from the garden but that isn't always available so I will include measurements for both the fresh and the store bought ingredients.

Stuffed Bell Peppers
1 lbs ground beef
1 clove garlic
1/2 onion
5 or 6 tomatoes-skinned and cored, & diced (1 bottle or 2 cans)
2 c zucchini, cubed
6 ears corn (or 1 can)
1 1/2 c cabbage, shredded
1/2 c rice
6-8 Green Bell peppers-discard the seeds-dice the good parts of the tops
cheddar cheese

In a large fry pan brown the meat with the onions and garlic. Not just cook it but really brown it to get some good flavor going in the pan. Drain the grease. Add tomatoes, zucchini, corn, cabbage, rice, and the diced pepper tops. Stir this all together in the pan. (This will fill a very large fry pan). As this starts to cook the juices from the vegetables are released. Bring to a boil then cover and simmer till veggies and rice are tender. Salt and pepper to taste.

Fill the bell peppers with the veggie filling and top with cheese. (I like a little more cheese in mine so I add some to the filling) Stand the peppers up right in a pan and steam them for 15 min. (more or less depending on how tender or crisp you want your peppers.

This makes a lot of filling, I would guess you could feed 8 people easily.