When you have lots of cheap bell peppers, you not only grill and freeze them, but sometimes do a little song and dance for your tummy with stuffed peppers!  Tossed two pounds of pub burgers and a roll of Bob Evans pork sausage into my new Vitamix (early holiday present from DH “since I was doing all those recipes” – hope he forgets by Christmas!), adding chicken broth to help pulverize the meats.  Added leftover white rice since uncooked never works for me…usually still crunchy at the end.  Stuff into peppers, cover with foil and bake for about 1 ½ hours at 400°.  For the veggies, I used green pepper strips, baby carrots and celery hearts, drizzled with rosemary olive oil, salt and pepper.  Covered with foil and baked with peppers.  After about 1½ hours remove foil to brown.  Turned off the oven, removed veggies and sprinkled shredded cheese on pepper tops; left in hot oven to melt cheese.

Really not as much work as it sounds.  PITA is chowing down as I type (on her 2nd!).