I've come to love red, yellow and orange peppers.
Great flavor, they're a little sweeter than green bell peppers.
The next time they go on sale, buy some in these Fall colors.
Bake in your crock pot.
1/2 onion chopped
1 lb. hamburger
1 1/2 cup cheddar cheese, grated
1 Tbsp. Worcester sauce
2 cups cooked rice
1 8oz can tomato sauce
1 14 oz can petite cut tomatoes
1/4 tsp black pepper
1/2 tsp salt
1 clove garlic, minced
3/4 cup frozen corn, thawed & drained (optional)
dried parsley flakes
Check out these lovely peppers!
Cut off the tops and clean out the insides.
Save the tops!
Take at least 5 of the tops and cut out the stems.
Chop up the remaining pepper pieces.
Throw this along with your onion in with the hamburger to cook.
Then drain and let the meat mixture cool.
In a large bowl, mix all your other ingredients.
Saving out 1/4 cup of cheese.
Add the meat and mix it all together.
I lined my crock pot with foil,
(it just helps them not stick to the side of crock pot while cooking)
Stuff your peppers and sit inside.
If you have some extra mixture left over,
save it and microwave for those who don't like peppers (yes I have a few).
Cook on high for 4 hours or until peppers are tender.
Sprinkle tops with your extra cheddar cheese and parsley.
They are sooo good!