What's on the Menu

This is one of my family's favorites so I decided to make it for the first swap.

Stuffed Bell Peppers

3-4 Large bell peppers (one per person)
1/2 pound ground beef
1/2 pound ground turkey
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 clove chopped garlic
1/2 cup chopped bell peppers (I chop the leftover bell pepper tops)
1 can diced tomatoes
1/2 cup water
1/3 cup brown rice
1 tbls. Worcestershire sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1 cup shredded cheddar or mozarella, separated

Cut the tops off of the bell peppers. Remove seeds and membrane. Immerse bell peppers in boiling water for 3 minutes. Sprinkle inside with salt. Invert on paper towels to drain well.

In large skillet cook onion, bell pepper, mushrooms, garlic in 2 tbls. olive oil. Add meat and brown. Drain off fat. Stir in undrained tomatoes, water, and uncooked rice. Add worcestershire, salt, pepper, basil, oregano. Bring to boiling. Reduce heat, simmer covered about 20 minutes, until rice is tender. Stir in 1/2 cup cheese.

Fill peppers with meat mixture. Place in remaining mixture in the bottom of the pan. Bake at 375 for 15 minutes. Sprinkle with remaining cheese in the last few minutes of baking. Let stand for 2 minutes.