Stuffed Peppers

These green peppers and tomatoes are from our garden... Here's my recipe for stuffed peppers which I've slightly modified from the Better Homes and Gardens 1996 edition:

4 large green sweet peppers

salt/pepper

1 pound ground sausage

1 small chopped onion

1 14-ounce can diced tomatoes; or 4 diced garden tomatoes

1/2 cup water

1/3 cup long grain rice

2 tablespoons Worcestershire sauce

1/2 teaspoon dried basil

1/2 cup shredded cheddar cheese

1. Set the oven for 375 degrees. Boil water; add salt.

2. Halve sweet peppers lengthwise; remove stem ends, seeds, and membranes. Immerse in boiling water for approximately 3 minutes. Dry inverted on paper towels.

3. In a large skillet (preferably one with a lid) cook meat and onion until brown and tender, respectively. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15 to 18 minutes or until rice is tender. Stir in 1/4 cup of the cheese.

4. Fill peppers with the meat mixture. Place in a baking dish and bake in oven about 15 minutes or until heated through. Sprinkle with remaining 1/4 cup cheese. Let stand about 2 minutes or until cheese is melted.

5. Serve with garlic bread and red wine for adults!