Stuffed Peppers

1 lb ground beef
2 c cooked rice
1 large onion, chopped
2 carrots, minced
2 ribs celery, chopped
4 cloves garlic, minced
4 tomatoes, chopped
Herbs and spices of your choosing - basil, oregano, thyme are great candidates
Salt and Pepper to taste
1 c grated cheddar or Monterrey Jack cheese
4-6 Bell peppers

Preheat the oven to 350 degrees

Brown the beef over medium heat. Scoop out of the pan and set aside. In the same pan, without wiping out the beef fat, sautee the onions, carrots, celery and garlic until just softened. Add the cooked beef and rice to the pan and cook until everything is well heated. Add the tomatoes. Bring to a boil and then simmer for 10-15 minutes until slightly reduced. Season with herbs, salt, and pepper to taste. 

Meanwhile, cut the tops off the peppers and scoop out the seeds and ribs. Stuff the peppers with the beef mixture and top with some of the cheese. Place the stuffed peppers in a baking pan that will just hold them all.

Bake for 20 minutes or until the peppers have softened and the cheese is melted and beginning to brown. Serve immediately and/or freeze for winter.

Variation: Substitute the beef for lamb, the cheddar or Monty for feta and use basil and mint for the herbs for a middle eastern twist on the dish.