UNSTUFFED PEPPERS - Stuffed Peppers Out of Season

I dearly love stuffed peppers and so does my wonderful buddy-in-law. Last summer, the garden was simply bursting with bell peppers of green, red, yellow, and purple, and we ate them and we froze them and we used them in canning. I have several gallon bags in the freezer and I will share my space and time saving secrets of vegetable preservation later in the season . . . The only down side to frozen organic peppers for winter cooking, is that they are halved or quartered, but don't let that stop you from enjoying the wonderful flavor of stuffed peppers! I've done just a bit of improvising to enjoy the delicious flavor of stuffed peppers in a pot on top of the stove using frozen halves.

UNSTUFFED PEPPERS

1 pound Ground Round
1 medium Onion, diced
1/2 Clove of Garlic
1 1/2 Cups Rice
5 Cups of Water
1 Quart of Tomatoes
1 tsp. Basil
Salt and Pepper
12 Frozen Peppers halves
Brown ground round with diced onion, garlic, and salt and pepper. When beef is thoroughly browned, add water, bring to a boil, then add the rice. The rice can be boiled separately, but I'm the One pot Wonder, so I keep it to one pot; as much as possible! When rice is cooked and water is dramatically reduced, about 20-30 minutes; stir in tomatoes, basil, and half of the pepper halves. Top with the other half of peppers. Cover and simmer for about 15 minutes more, until most of the liquid has been absorbed. Serve hot with fresh salad and warm biscuits.