The Gardens still going strong...

Well its Sept. and we are still picking tomatoes, cherry tomatoes, all the peppers and green beans! I ran out of canning jars AGAIN so I've been freezing everything (whole tomatoes, tomato sauce, green beans, pepper slices...) going to taste nice this winter. I did pick up 25 quart jars today... yay... then my papal called to tell us they are giving their canning jars/books to us, they are older now and dont do as much canning... guess I'll have to do some canning for em!

Our green bell peppers are beautiful this year and we have a ton! I decided to make Stuffed Green Peppers for dinner..... they turned out great :) I've post the recipe further on down... Brian's in the kitchen right now making a big fat batch of fresh salsa for this weekend :)

Jens Stuffed Green Peppers...
7-8 green pepper, washed, cut in half and deseed
1 lb. sausage, cooked and drained (I used sage sausage today)
3 cups of cooked rice
1 quart of canned tomatoes, drained
1 can of corn, drained
1 can of black beans, drained and rinsed off
1- 1 1/2 cups of shredded cheese (whatever kind ya have on hand, plus alittle more for topping)
Seasonings I used... basil, pepper, salt, cumin
1 can of chicken broth or water

Preheat oven to 400.
In a large bowl mix together, cooked sausage, rice, tomatoes, corn, black beans, cheese and seasonings. Now stuff your pepper halves, put them in a huge baking pan or pans, add chicken broth or water to the pans (enough to cover the bottom). Cover with foil, cook about 30 mins. Uncover and top with alittle more cheese, let it melt.
Then dig in.........

* I add hot sauce and ranch dressing to my own peppers with some cherry tomatoes and hot peppers.