Chili Stuffed Peppers:
    3 peppers
    1 hot pepper
    1 Tb oil
    3/4 cups chopped onions
    1 tsp minced garlic
    1 lb. ground beef (optional)
    1 cup peeled, seeded and chopped tomatoes
    1/2 Tb chili powder
    1/2 tsp sugar
    salt and pepper to taste
    1 cup cooked kidney beans
    1/2 cup grated cheese
Prepare pepper shells by cutting out the tops and taking out the seeds. Clean and mince hot peppers. Saute onions and hot peppers in oil. Cook until wilted and softened; stir in garlic and cook thirty seconds. Push vegetables to one side and lightly brown the beef. Stir in the tomatoes, chili powder and sugar. Cover the pan and cook for 5 minutes. Add the kidney beans and cook slowly for 15-20 minutes. Oil the baking dish for the peppers. Fill the pepper shells with the chili mix and top with grated cheese. Back in preheated oven at 375 degrees for 20 minutes.

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