Stuffed Green Peppers

I love green peppers! And stuffing them is the ultimate peasant comfort food.

Here's how I do it.

6-8 good sized green peppers

1/2 c. onion, chopped

2 cloves chopped garlic

salt

pepper

1 - 1 1/2 lb. ground chuck

1 can stewed tomatoes

1 c. cooked rice

8 oz. tomato sauce

Oregano

Cumin

Sugar

1 c. corn

Velveeta cheese

Carefully cut the tops from your peppers and immerse them in boiling water for 6-8 minutes. Drain, allow them to cool for just a bit.

In the meantime, throw a little olive oil around your skillet and drop your chopped onions in. Salt, pepper. Let them sizzle for a few minutes before dropping the garlic in (garlic burns easily). Drop in the ground chuck, a little more salt and pepper, season with oregano and cumin. Drain grease from meat. Pour in about half of your tomato sauce, throw a little sugar down to cut the tomato, drain your stewed tomatoes and pour in. Stir in the cooked rice corn. Season again, using salt, pepper, oregano and cumin to taste.

Preheat your oven to 350°.

Now, slice up four or five pieces of the Velveeta, yes, Velveeta. I know it's processed cheese but, it melts well. For six peppers, you'll need twelve squares of velveeta. Place one square in the bottom of each pepper. Spoon the meat mixture into the pepper, packing down slightly. Once all your peppers are filled, drizzle the rest of the tomato sauce on top of each pepper, lay another chunk of cheese on top. Cover tightly and bake for 45 minutes. Take the top off, bake another 15 or so minutes.

Yum!