Stuffed Peppers

1 large onion, or equivalent smaller onions, diced

1 bulb of garlic, minced

1 T any oil or butter for sauteing

1 package ground beef (approximately 1 lb)

2-3 large potatoes, grated

1 bunch mixed herbs, diced

4 large bell peppers, or equivalent

Salt and pepper to taste

Preheat oven to 350. To a large skillet, add the oil, and then saute the onion and garlic. While they are cooking, cut the tops off of the peppers, remove the seeds, and set aside. After the onions start to get soft, add the beef and stir, breaking up the meat as it cooks. Once the meat is mostly done, add the grated potatoes, herbs, and salt and pepper. Cook an additional 2-3 min, until the grated potatoes soften. Scoop this mixture into the prepared peppers. Place peppers in an 8x8 or similar pan, and place in oven for 40-45 minutes, until peppers are soft.

Watermelon Gazpacho

4 heaping cups cubed seedless watermelon

1 cucumber diced, reserve half

2 medium tomatoes diced, reserve half

1 small onion diced, reserve half

1 small box peppers diced, reserve half

2 garlic cloves

1 small bunch basil

4 T apple cider vinegar or wine vinegar

1.5 t salt, or to taste

1/2 t black pepper

Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, salt, and pepper. Blend until smooth. Taste and adjust seasonings. Stir in reserved seasonings, and chill for 3-4 hours or overnight.

Note: I have eaten it immediately without chilling, and it was still delicious