Stuffed peppers can be used as a meal with a side dish, as a side dish, or as an easy snack or lunch menu item. Can easily double (or more!) this recipe if your family loves these.

2 tbsp butter
1/4 lb Canadian bacon, chopped
3 large tomatoes, blanched, peeled and chopped
1 garlic glove, crushed
1/4 tsp dried marjoram
1/2 tsp dried oregano
3 cups cooked rice
salt
pepper
4 large green peppers
1/2 cup cheddar cheese, grated

In skillet melt butter and fry Canadian bacon until brown. In large mixing bowl, add bacon, tomatoes, garlic, marjoram, oregano, garlic, rice, salt and pepper, mixing well.

Wash and slice peppers in half, removing stem and seeds. Blanch for 3 minutes in boiling water. Drain. In small containers (or create your own with foil) place pepper halves. Stuff peppers with rice mixture. Top with grated cheese. Cool, package and freeze.

On cooking day:
Bake in 425F preheated oven for one hour. Uncover peppers and bake for 20 minutes.