Stuffed Bell Peppers

Yeah, I'm a Chilehead.  Last week I had a leftover burger, some rice, a little Hatch Chile, and some Vidalia Onion.  It was a leftover lunch, but reminded me of Stuffed Bell Peppers.  So I hatched (LOL) a plan to make some Stuffed Bell Peppers this weekend.  I got the stuff at Rozemeade on Saturday...

So I started with a pound of ground Beefz.  Brown it in a stir fry pan, adding the vegetation as it was cooking.  I added a chopped Vidalia Onion, a couple chopped Jalapenos. sliced Garlic, diced Tomato, Sea Salt, and ground Pepper.  Cook that down a while until nomlishous...

In the interim I sliced the tops off four Bell Peppers, and added the fleshy part of the tops to the stir fry pan.  I removed the pithy part of the Bell Peppers, and the seed pod.  There was some leftover steamed Rice that also got added to the mix, and a handful of Cheddur.

Then we stuff the Bell Peppers full of this nomlishous mix of Beefz, Cheeze, and Vegetation.  I baked them covered for 30 minutes @ 350F.  Then topped them with some more Cheeze, and finished them off with another 10 minutes in the meltification machine.  This is prep cooking for lunches during the workweek.  The people I have lunch with are going to be jealous...

Fire Roasted Hatch Chile Salsa

Autumn is perhaps the best time of year for food.  Hatch Chiles are in season, and Rosemeade Market has them roasted, then frozen, and ready to use.  This is a 14.5 oz. can of whole Tomatoes, coarsely chopped, five fire roasted Hatch Chiles, some chopped Vidalia Onion, chopped Cilantro, and Sea Salt.  Mix it all together, and chill.  Then get ready to eat the best salsa you can make...

Melons

Look at my Melons...  LOL!  Sugar Baby Watermelons...