We picked the first two of many (I hope!) green peppers from the big garden yesterday. Pretty things, and as nice as any bell peppers we have ever grown. Yay!Mrs J thought that the classic burger and rice stuffed pepper recipe would work for these. Hmm… turns out that there are tons of “classic” stuffed pepper recipes out there! I looked at a few to get pointed in the right direction. Most all of them mention tomato soup from a can. I have no problem with canned soup, other than not having any at hand and not wanting to make a trip to town in this heat.That’s 106 at 1:00 PM! Going to go higher, I’ll wager. Any way, I did have supplies enough to make a simple tomato soup from canned tomatoes. Added some ground cloves and a touch of ground allspice, and a few pinches of dried basil and oregano to that recipe. And a sprinkle of cayenne – shh, don’t tell Mrs J!We had a package of thawed burger for the stuffing and browned it with a minced onion, and added cooked wild and long grain rice from a box mix. We added a couple ladles of the soup to that and stirred it to combine everything well. Meanwhile, we boiled the cored peppers for 7 or 8 minutes and set them aside.We just had the two peppers so a bread tin seemed just right to us for a cooking vessel.Cheese mixed in with the stuffing was a feature of several of the recipes we looked over. Mrs J dug out some fresh goat cheese that was approaching its use-by date so we went with it instead of the commonly mentioned cheddar or mozzarella.We both agreed that the goat cheese was a good call. Not quite as photogenic as mozzarella but delicious!