Stuffed Bell Peppers

• Four Bell Peppers (red or green)
• 1 cup of water
• Salt and Pepper
• 1/2 tsp minced garlic (comes in a jar)
• 1 tbsp of soy sauce
• 1 cup of minute rice
• 1 lb of hamburger meat
• 5-6 green onions
• 2 slices of American Cheese
• 1/2 cup of mozzarella cheese
• 1/2 cup of parmesan cheese
• 1/4 cup of sour cream
• 1/4 cup of Italian Breaad Crumbs
• Beef Bullion Cube
• 1 cup of tomatoes or 1/2 cup of salsa (optional)
• 1/2 cup of Nacho cheese (optional)

Take four bell peppers (Red or Green -- I used green) and core them by cutting the caps off and leaving the base to sit on. (If they're not flat on the bottom -- you can cut them in half from top to bottom so they can sit on one of their flat sides).

Rinse them and put them into boiling water and blanche them for about 8-10 minutes.

While that's going, bring 1 cup of water, salt and pepper, 1/2 tsp minced garlic (comes in a jar), 1 tbsp of soy sauce to a boil.

Add 1 cup of minute rice. Cover and let it stand.

Brown 1 pound of hamburger meat

Finely chop about 5-6 green onions

Toss the green onions, two slices of American Cheese, 1/2 cup of mozzarella cheese, 1/2 cup parmesan and 1/4 cup of sour cream and 1/4 cup of Italian bread crumbs into the (now cooked) rice.

Add hamburger meat and stir well.

Stuff your peppers

Take 1 cup of hot water and a beef bullion cube and microwave it until you have the beef broth.

Pour the broth in the bottom of the pan to create a beef bath for the peppers so you don't burn the bottom of them.

Bake for 30 minutes at 350.

You may add 1 cup of tomatoes or 1/2 cup of salsa & 1/2 cup of Nacho cheese to spice things up -- but I opted not to and they were great! (optional)

*NOTE* If you opt to add the tomatoes or salsa & cheese -- you would need to up your sour cream to 1/2 cup to balance the acid :)

***Yields four stuffed peppers***