As simple as this seems, it is absolutely delicious!! IF there is any leftover, it freezes well. ZUCCHINI CASSEROLE 6 Cups Sliced Zucchini 1 1/2 Pounds Ground Beef 1 Onion, diced 1 3/4 Cup Instant Rice 1 Teaspoon Garlic Salt 2 Tablespoons Italian Seasoning 1 lb 8oz carton Small Curd Cottage Cheese 2 Cans Cream of Mushroom Soup 1 Cup Grated Cheddar / Mozzarella Cheese, more to taste Cook sliced Zucchini in a small amount of Water until tender. Be careful not to overcook, crisp is better. Drain and cool, set aside. Fry Ground Beef and Onion until browned. Add Garlic Salt and Italian Seasonings and Rice. Layer half the Zucchini in the bottom of a 9 x 13 pan. Spread the Meat / Rice Mixture of the top. Spread the Cottage Cheese on top of the Meat / Rice Mixture. Layer with the rest of the Zucchini. Thin the Mushroom Soup with 1 can of Milk and pour over all. Sprinkle the top with the Cheese. Bake uncovered in a preheated 350 degree oven for 1.5 � 2 hours.

I just happened to run across a recipe I had saved and forgot about having. I have not prepared it but thought you might want to add it to your collection for your pepper loving family. It sounds interesting to me. Chile/Tomato Stuffed Bell Peppers Jamie Oliver 2 Red Peppers, halved lengthwise, deseeded and the stem left on 2 Yellow Peppers, halved lengthwise, deseeded and the stem left on Sea Salt and Black Pepper 1 Clove garlic, peeled and sliced finely 24 Cherry Tomatoes, halved 3 Fresh Red Chillies, 2 sliced and one deseeded and finely chopped 2 Tablespoons Capers, soaked and drained Handful black olived, pitted A Bunch Fresh Basil, leaves picked 2 Tablespoons red or white vinegar Extra Virgin Olive oil Optional: 8 Sliced Pancetta or Smoked Bacon 4 Slices Sourdough Bread 4 Balls Mozzarella Cheese, torn in half 2 Handfuls Arugula The peppers are baked at 400F, then filled with the rest of the stuff. Served on top the bread and with the mozzarella on the side and Arugula on top. There was some disagreement on another site as to whether to stuff raw or cooked. It said to put the pancetta on top and cover with foil. Cook in the oven (375-400) for 15 minutes. Take the foil off. Give them another 10-15 min. Put the thin sliced mozzarella on top. Put the peppers on top of the toast slices & poke them through the bottom so the juices run onto the toast. Sprinkle some more very finely diced chiles over everything. The arugula is served on the side, dressed with olive oil, wine vinegar and S&P. Beverly

Check this link on youtube, might whay you want http://www.youtube.com/watch?v=7mDq70nhjeI Here is a link that might be useful: STUFFED CHERRY PEPPERS - PROSCIUTTO AND PROVOLONE CHEESE

Maggie, I've only recently started keeping track of measurements. Believe me, I wouldn't have known how much pepper I used except I first chopped it, said to myself "that's enough" and then measured it for the recipe. And what I do with the rest of the pepper is eat it raw as a snack. That's not really true. In this case I was using Small Apple, an Hungarian sweet pepper, and all I did was use a whole one. They're not very big, compared to bells. No, you don't need to measure the onion. Here, again, I used home-grown that are smaller than what I buy in the market. Added two of them, which made roughly a cup. Your mileage may vary. Blanching the peppers first might work. Let them at least come to room temperature before stuffing, then pop in the fridge to chill. For baking I think I would leave out the mayo, and be careful not to overstuff them or the cheese might run out. Rub the outside of the peppers with some EVOO, stuff them with the mixture, and pop into the oven. At a guess I'd say 350 for 20-30 minutes.