Making Babies (and making dinner when possible)

Stuffed Bell Peppers
You can use any color bell pepper, I prefer the sweeter red, orange and yellow bell peppers. Preheat oven to 400. Cut the tops off 4 bell peppers and clean out the seeds and the rib part. Make white rice, using 1/2 cup long grain rice. Follow proper measurements, as instructed. Cook this until still slightly chewy, about 5 minutes before it's ready. In a large saute pan, start cooking 1/2 pound of spicy sausage and 1/2 pound ground beef, till crumbly. Add 1 medium size chopped onion, and 2 cloves of chopped garlic. Once onion is tender, add a palm full of Italian seasoning, salt and pepper to taste. Add 1 can of tomato sauce and stir well, on simmer, till flavors come together. Add white rice and about 1 cup of cheese you like. I use the Italian cheese mix, already grated, but you can use any grated cheese you like. Parmesan might be too salty though. Mix well until incorporated. Place stuffing into bell peppers and set upright into a dish that can tightly hold all 4. A deep pie dish seems to do the trick most of the time. You can top the bell peppers with bread crumbs and cheese, or just cheese. Pour some water in the dish, just until it's about 1/2 inch high on the bottom of the bell peppers. Cook for about 30-40 minutes or until top is browned and bell peppers are tender. If the cheese browns before it's done, place aluminum foil over the top. You can serve with fresh corn on the cob, like my Mom does.