STUFFED GREEN BELL PEPPERS (OAMC)

Steps:

• Cut off the tops of the peppers and remove the core and seeds. Remove the stem from the tops -- dice up the tops; set aside.
• Boil the green peppers completely submerged for about 5 minutes. Set aside to cool.
• Fry ground beef until done -- add diced green peppers and cook until the darken; then drain any grease.
• Add tomato sauce, spaghetti sauce & water, turn stove to low and let simmer for a minimum of 20 minutes. Simmering longer won't hurt it!
• Turn off heat and add instant white rice and stir til all rice is saturated. Cover and let sit for 5 minutes.
• Remove lid and slowly stir in cheddar (I often add extra cheese).
• In a pan or casserole dish stuff the pre-cooked peppers. Put extra rice stuffing in the pan next to the stuffed peppers.
• For 1/2 the servings simply freeze the other half. If you are making this for OAMC then you freeze it at this point.
• Bake in oven at 350°F for 20 minutes then serve! To heat frozen meal simply heat at 350°F for 20 minutes or until heated through out.