Stuffed Peppers

Usually 4 good sized green bell peppers, but these were a little smallish so I used 5 in the photo.
1 pound ground meat (traditionally beef, but now I always use turkey)
1/3 cup chopped onion---I use about half a mayan sweet which is surely more than 1/3 c
1 can diced tomatoes (14 oz I think these are)
1/2 cup water
1/2 cup UNCOOKED long grain rice --I use uncle ben's --I've been afraid to experiment with brown rice since it takes almost double the time to cook.
1 teaspoon Worcestershire Sauce---I use about 2 Tablespoons for ground turkey
4 oz shredded chedder (i'm sure I use way more than 4 oz)

cut off tops of peppers, clean inside, sprinkle with salt. cook ground meat and onion until meat is browned. season with salt and pepper. add tomatoes, water, rice and worcestershire. Cover and simmer until rice is tender (all liquid is absorbed) about 15 minutes. stir in cheese to melt, stuff peppers, place in a baking dish (actually i put the empty peppers in the dish then fill them up.) Bake uncovered at 350 for 20-25 minutes.
sprinkle cheese on top at the end.

Teriyaki Chicken

This is my super simple version. I cook 1 cup of brown rice. Bake 2 chicken breasts in a teriyaki bath -- I don't take the time to marinade -- at 400 degrees for about 25 minutes. I microwave or steam peas, but you could use whatever veggie you like or a combo. I cut my chicken into bite sized pieces and then mix it all together. I pour some of the cooked teriyaki sauce over it all. We get at about 4 portions from this and since the chicken is cut up you don't feel jipped like you would if you were served 1/2 a piece of chicken.