Stuffed Bell Peppers
|4||medium bell pepper|
|1 lb||ground chuck|
|1 c||instant rice, cooked (or 1 box beef and mushroom Rice-a-Roni)|
|1||finely chopped onion|
|1 tsp||olive oil|
|1/2 cup||chopped celery, optional|
|1||16 oz. can diced tomatoes (or use fresh summertime tomatoes if you have them)|
|1 Tbsp||sugar (or sugar substitute)|
|1/2 tsp||dried basil or 2 tsp. fresh basil, chopped (or more if you wish)|
|shredded cheese of your choice|
|salt to boiling water|
This is a good way to use an abundant supply of fresh veggies in the summer months. We love fresh basil and tomatoes together and have quite a bit of both in the summertime. This dish freezes well for a wintertime treat.
This is a very filling entrée... and a terrific way to use up all your garden veggies!