Southwestern Stuffed Peppers

So I've never had stuffed peppers before. They always seemed too much work or something, which is completely ridiculous, cuz they are not harder to make than any other dinner. I love main dishes that include a serving of veggies, cuz I struggle getting all my veggie servings, and stuffed peppers is great way to do that! This is the first stuffed peppers recipe I tried, and I loved it. I will probably be trying more!

Ingredients:
-Olive oil (to brush peppers--I don't really know what brushing the peppers does, but I did it cuz the recipe said too. I'm sure there's a purpose....)
-1/2 lb ground beef
-1/2 an onion, chopped
-1 heaping Tbsp taco seasoning
-2 cups cooked rice
-3-4 bell peppers, halved and seeds removed
-1/2 can of whole kernel corn, or frozen corn
-Shredded cheddar cheese

Instructions:
Preheat oven to 400 degrees. Brush peppers with oil and bake for 15-20 min. Let cool so you can handle them.

Cook beef, then mix in the taco seasoning and onion. Combine the meat mixture in a bowl with the corn (if using frozen corn, thaw it first) and rice. (The original recipe also calls for salsa to be mixed in, which sounds yummy, but I actually liked it better without the salsa.)

Pack the mixture into the bell peppers. Bake for 15-20 min, adding shredded cheese in the last 5 minutes to melt it. Serve with sour cream and cilantro, or whatever suits your fancy!

Pool Kogi

1 ½ T. sesame seeds

¼ c. chopped green onions

2-3 cloves garlic, minced

¼ tsp. salt and pepper

1 T. sesame oil

1/3 c. soy sauce

¼ c. water

1 T. sugar

1-2 lb. beef or pork, sliced thin

Opt: 1 T. each

Grated carrots, turnips, cabbage

Directions: Parch sesame seeds till brown. Combine all ingredients. Marinate several hours. Fry or bake meat. Serve over hot rice.

Baked Sweet and Sour Chicken

Classic Shepherd's Pie

From the kitchen of LaRae Longmore:

1 lb hamburger

1/2 onion

seasonings of your choice

Combine and cook together. Then, dump in a 9x13 pan and add:

1 can tomato soup

1 can beans, drained

Top with mashed potatoes (Enough to feed six. I often make this after I have leftover mashed potatoes to save me a step). You can either have little mounds or smooth them out. Sprinkle the top with cheddar cheese. Bake in oven 350 for 1/2 hour or until cheese is bubbly and potatoes are crisp on edges. Tonight I topped it with green onions. This is a family favorite!