Stuffed Peppers

Okay, I realized that I hadn't shared any recipes for awhile. And one of my New Year's resolutions was to try out more new recipes. So, I've got a couple to share with you! This recipe I made last week. My sister-in-law made these last fall during one of her visits to good ole' Idaho. When I asked for the recipe, she couldn't find it. But she found one similar. So I used that as a basis and changed a few things. So, I don't have a very exact recipe for you to follow. I just kinda did things, but it turned out so good I wanted to share with you anyway! So just use this as a guideline and be creative when you make your own!

Stuffed Peppers

4 Red Bell Peppers,{ you can use green, but the red ones are a little sweeter}
1/2 lb. cooked ground beef
1 cup chopped onions
3 cups cooked rice
1/2 teaspoon salt
mushrooms
an 8 oz. bag of Montery Jack cheese

Cook peppers in boiling water for 3 minutes.
Oh, before you do this, wash and slice the top of your peppers. Scoop out the seeds. You can either leave as a whole pepper, or slice in half length wise, which is what I did. You can get more filling piled on them this way!
When peppers are done cooking, drain and rinse with cold water. Set aside.

If using fresh mushrooms, cook in a pan in a leetle amount of oil. I have no idea how many mushrooms I used. I just used what I had left in my fridge.
Combine ground beef, rice, mushrooms, onions, salt and about 4-5 oz.of the cheese. Just however much you want!
Spoon into peppers and place peppers in a greased baking dish. Bake uncovered at 375 degrees for about 30 min. Top with some more cheese and put back in oven until cheese melts. Enjoy! If you have picky eaters who don't want to try the peppers, the rice mixture is very good by itself!