Summer Supper

Slice in 1/2" pieces and quarter:
1 small Zucchini (if large remove seeds)
1 small yellow squash

Cube and boil for 9 minutes:
1 carrot
1 small potato (peeled)
drain and set aside

dice:
1 piece celery
green pepper
red pepper
tomato

In large heavy frying pan brown:
1/2-1 lb ground beef
1/2-1 onion diced
drain extra fat off and season with salt, pepper, and oregano
spread evenly across pan and layer
squash
potatoes and carrots
peppers
celery
tomato's
season with salt and pepper and cover
cook over med heat for approx 20-25 minutes
remove lid, stir up and top with cheese ( I use american cheese)
let melt throughout and serve

Brown Rice stuffed Peppers

1 med onion finely chopped (1 Cup)
2 ribs celery finely chopped (1/2 Cup)
2 cloves garlic minced
1/2 tsp cumin
10 oz frozen spinage thawed and squeezed dry
2 15 oz cnas Italian style diced tomatoes drained, liquid reserved
1 15 oz can black beans rinsed and drained
3 C cooked brown rice
3 large carrots grated
1 1/2 Cups grated pepper jack cheese divided
4 large red bell peppers halved legthwise ribs removed
1 lb ground Italian sausage

Cook sausage over mediaum heat. Add onion and celery and cook 5 minutes or until soft. 
Add cumin, and carlic and saute 1 minute
Stir in spinach and grained tomatoes. Cook 5 minutes
Stir in black beans, rice, and carrots
Reduce heat to medium low and simmer 20 minutes
Season with salt and pepper
Stir in 1 Cup cheese
Preheat oven to 350
Pour liquid from tomatoes in bottom of baking dish
Fill each pepper hapf with heaping 3/4 C mixture and place in baking dish
Cover with foil and bake 1 hour
Uncover and sprinkle with 1 Tbsp remaining cheese
Bake 15 minutes more or until tops of stupped peppers are browned.
let stand 5 minutes
drizzle iwth pan juices when serving