Stuffed Bell Pepper du Jardin (of the garden)

5 green bell peppers (from the garden)
½ lb. ground beef
½ lb. ground pork
1 cup of rice cooked
1 can of your favorite tomato soup
1 onion finely chopped
½ bell pepper finely chopped (from the garden)
1 celery stalk finely chopped
3 scallions finely chopped
2 garlic cloves (from the garden)
1 stem fresh sage (from the garden)
1 stem fresh thyme (from the garden)
1 stem fresh oregano (from the garden)
1 stem fresh rosemary (from the garden)
Olive oil
S&P
White Cheddar Cheese
Parmesan cheese

Cook rice.

Lightly brown meat, then drain and rinse.

On medium low heat sauté green bell, celery and onion.  Add the meat and mix. Add the can of tomato soup.  Add a little water (1/4 cup).  Mix the remaining ingredients, salt and pepper and mix well.

Cut the tops off the bell pepper and hollow out the ribs.  Stuff the pepper.  Bake 50 minutes at 350° and remove.  Add the cheese on top and bake another 10 minutes.

Serve

8/14/21

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