Creative Household Co.

One of my absolute favourites: bell peppers stuffed with ground beef, bacon, and rice.

Start by boiling a pot of water with 1-tbsp of salt. It needs to be deep enough to submerge your peppers.

Cut the top off six peppers, remove the core and seeds, and put them into the boiling water for five to 10 minutes. Make sure they are completely below the surface of water.

You want them to soften somewhat but still be firm.

After 10 minutes, remove the peppers from the water, drain, and sprinkle some salt inside. Set aside the peppers and two cups of the bell pepper water.

Next, chop up half a package of bacon and cook in a cast iron pan on medium heat.

Add chopped yellow onion and sliced garlic. When the bacon is down and the onion is slightly browned, add to the empty boiling pot.

Next, drain the bacon fat from your cast iron pan and cook one pound of ground beef in it.

When the beef is done, add it to the bacon, onions, and garlic. It's OK to get some fat from the beef and/or bacon into this mix- it depends how decadent you want to be.

Then add one 28-ounce can of diced tomatoes (drained), 1-cup of rice, and the two cups of bell pepper water. Add black pepper, white pepper, and a dash of salt.

Bring to a simmer and gently boil for 10 to 15 minutes. Do not lift the lid at all during this time, but do gently shake the ingredients around.

Once almost all of the moisture is obsorbed, spoon this mix into each pepper, right to the top, then cover in pasta sauce (I like Ragu's chunky garlic, onion, and basil).

Bake at 350 degrees for 15 minutes and enjoy!