Stuffed Peppers

I did this last night for our family with delicious green bell peppers fresh from our garden.

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F
Prepare Cafe Rio(cilantro/lime rice) Rice. The recipe is found under "Sides". Season and brown meat. Drain oil. Blend a can of Mexican Stewed Tomatoes - I prefer the Mexican Stewed Tomatoes with Cilatro by Western Family - and add to meat. Honestly, I did the can because it is was fast and easy. You can do whatever kind of sauce you prefer.

3 Mix cooked rice and meat/tomato mixture together.
Place peppers in baking dish. Put a layer of cheese in bottom of pepper, then stuff meat and rice mixture, and top with another layer of cheese. Add 1/4 cup water to the bottom of the baking dish and cook for 40-50 minutes (longer if peppers are large).