summery stuffed bell peppers

This summer my son asked me for stuffed bell peppers, but made without rice or any grain.  I came up with this recipe and we've decided we like it better than my years-old, beloved family recipe!  

1 1/2 lbs. ground round steak

2 C. chopped kale

2 C. grated summer squash, lightly squeezed of excess water

1/2 small onion, chopped

1 1/2 C. chopped tomato, divided, or 1 can chopped tomatoes, drained, divided

2-3 Tbsp. minced fresh herbs, mixed (I used oregano, marjoram, sage, and rosemary) 

2 garlic cloves, minced

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. crushed dried pepper

3 large red bell peppers, cut in half lengthwise, with seeds and membranes removed 

small amount of olive oil

Mix the first 10 ingredients, reserving half the tomatoes.  Mound meat mixture into halved bell peppers and top with remaining chopped tomatoes.  Pour a little bit of olive oil over the peppers and cover lightly with foil.  Bake at 400 F for 1 hour or until done, removing foil for last 15 minutes or so.  6 servings.  These freeze well cooked or uncooked.  I always double the recipe and put them uncooked in the freezer where they will last for up to 3 months. 

Click here for the printable recipe.