What you will need:

• 5-6 bell peppers (keep tops and dice to add back to recipe)
• One pound hamburger meat
• One to two yellow or white onions
• One clove garlic
• 4-5 tomatoes with skins removed
• 2 stalks celery, remove leafy portion
• One hot pepper to taste, seeds removed (alternate--use a dash of hot sauce instead)
• Tony Cachere’s Seasoning, a dash or two
• Salt and Pepper to taste
• Dash of Worcestershire
• Two to three cups grated cheddar cheese
• Bread crumbs to top mixture
• Bits of butter--a quarter teaspoon each pepper
• Spanish rice--enough for 6 servings
• Water

Build this out of the fresh produce available in summer. Parboil green pepper cups in salted water for 5 minutes (seeded and with top cut off). Brown a pound of hamburger meat with onion, a clove of garlic, chopped up tops of green pepper, optional finely chopped hot pepper, celery to taste. Add can of tomatoes or 4 or 5 tomatoes with skins removed. Dash in some Tony's seasoning, salt and pepper, Worcestershire sauce, and hot pepper sauce (instead of using pods of hot pepper). Add enough water to hydrate rice. Put lid on skillet and cook at low temperature until rice is almost ready. Add cup of grated cheddar cheese to mixture. Load into pepper cups. Top with more cheese, some bread crumbs, bits of butter. Cook until bubbly on 350º in the oven. A variation is to use mixture to make as casserole. Freezes well. Can do final cooking while cups are still frozen. Allow more time.