Fresh Homemade Salsa

 Ingredients

• 2 large bowls full of chopped tomatoes
• 2 onions, chopped
• 2 bell peppers, chopped
• 4 jalapenos, chopped
• 6 teaspoon vinegar
• 4 teaspoon salt

Directions

1. Combine the tomatoes, onion, and green chile peppers into two bowls; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.  Let sit in refrigerator for 2 hours then serve or freeze in Ziplock bags. (Good for about 6 months frozen).

Stuffed Peppers

Ingredients

• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 9 green bell peppers
• 2 (8 ounce) cans tomato paste mixed with  2 cans water
• 4 diced tomatoes
• Steak Seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
4. In a bowl, mix the browned beef, cooked rice, diced tomatoes, 1 can tomato pasted with 1 can water, steak sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato paste and water then pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, until the peppers are tender.