Here's a stuffed pepper recipe from a woman named Peggy, a friend of my parents when they lived in Mundelein, Illinois from when my dad was in seminary. This makes a great main dish provided you like green bell peppers. It could be easily modified according to taste--heck, go hog wild and be creative.  It's also naturally gluten-free. Check it out below!

Stuffed Peppers

6 medium green peppers
1 lb of hamburger
1/3 cup of onion
16 oz can of diced tomatoes
1 tsp of Worcestershire sauce
1/2 cup of water
1/2 cup of uncooked rice
4 oz of shredded cheddar
1/2 tsp of salt
Dash of pepper

Wash and clean out peppers, removing the tops. Dice onions. In large skillet, cook and drain hamburger and diced onion, add salt and pepper to taste. Add diced tomatoes, 1/2 cup of water, 1/2 cup of rice, and Worcestershire sauce. Cover and simmer for 15 minutes.

Stuff peppers; cover with cheese. Bake at 350 degrees for 20-25 minutes.

A Note From Bethany...
The original recipe called for "sharp, processed cheese (Velveeta)" to be stirred into the stuffing. I have modified the recipe slightly for the cheese to be sprinkled on top of the stuffed pepper right before it is baked in the oven.

This is a recipe that to my knowledge my parents never wrote down but rather learned at one of the many church preschools at which my mother taught, and which, if I ever had a copy, I have long since lost. I have recreated it from memory below. You will notice that this recipe is both embarrassingly simple and rather odd--I'm not sure who invented it but remains my favorite meal, one that I both request every year for my birthday and hide rather shyly from my friends from Italy. I suspect that you'll either love it, as I always have, or hate it and never make it again. Looking over the recipe now I realize that it's probably an acquired taste, but no matter, check it out below!

Hot Dog Manicotti

Manicotti tubes
1 jar of spaghetti sauce
Hot dogs
Kraft singles (or cheddar cheese)
Oregano (optional)

Cook manicotti according to directions (we always would cook one more than needed to use as a test noodle. Heh. Test noodle). While the manicotti is boiling, warm up the necessary number of hot dogs in the microwave. Drain manicotti. Stuff one hot dog in each manicotti and cover with spaghetti sauce. Sprinkle oregano to taste. Top with Kraft singles or cheddar cheese; cook at 350 degrees for 20 minutes or until cheese is melted and brown.

A Note From Bethany...
I purposely did not list a serving size as this recipe is easily adaptable for however many people are eating; when I was growing up, however, a basic rule of thumb was two manicotti per person (or just eat the whole pan as I used to do when I was on my own in college. Whatever.)