We have a had a ton of squash! You can see squash recipes: here, here, here, and here.

BUT, we have not had many peppers yet.

So, when Ryan asked for stuffed peppers, I made stuffed peppers and stuffed squash.

I did not use a recipe, but I ‘m going to try to create one with pictures. . .

In a Skillet,  I cooked lean  ground beef (a little over a pound), squash, onion, jalapeno, salt and pepper. You can leave out the squash or add bell peppers. I would have added peppers if we would have had any.

While you’re waiting on the beef halve your peppers, or squash,  clean out the seeds, and put them in a pot of boiling water for about 5 minutes. When they are slightly tender take them out and drain them.

When the squash and onions were tender, I added a can of sliced mushrooms, garlic, cooked rice (2 cups-ish), and a little sauce that is a mixture of ketchup (1/2 cup-ish), Worcestershire sauce (1 tsp-ish), and hot pepper sauce (to taste)

You could add diced tomatoes and/or tomato sauce in addition to or instead of the ketchup mixture, it is equally delicious.

When the mixture is complete, put the squash and peppers in a greased baking dish.

Fill them with the mixture and top with cheese

Bake, at 350, for about 20 minutes. . .

and enjoy!