Double stuffed green peppers

As it become harvest time we all look for something really fresh from the garden for dinner. We have oodles of green peppers, Jalapeno's, onions and tomatoes so this dish just worked out perfect. It will be a great canning year and we're already on the way with that. I realize that everyone does not garden, so I put the ingredients as shopper friendly.

10 large green peppers
10 good size Jalapeno peppers
2 lbs ground beef
1 cup chopped onion
1 - 26 oz can tomatoes, cut up
1 cup long grain rice
1 cup water
1 t salt
1 T Worcestershire sauce
5 slices American cheese
1 package goat cheese
1 cup French's fried onions (in the can)

Cut the tops from the green peppers, discard seeds and membranes. Chop enough of the tops to make 1/2 cup, set aside. Cut the tops of the Jalapeno's, discard seeds and membranes. (if you prefer it hotter keep some of the membranes in the Jalapeño!) Save the tops.

In a large pot of boiling water cook the green peppers uncovered for 5 minutes, invert to drain well. Cook the Jalapeno's for 2 minutes, remover and invert to drain well.

In a skillet cook the ground beef, onion and the 1/2 cup green peppers until the meat is browned and vegetables are tender. Drain off excess fat. Add the undrained tomatoes, uncooked rice, water, salt and Worcestershire. Bring to a boil, reduce heat. Cover and simmer 18-20 minutes or until the rice is tender. Remove the lid and lay the slices of American cheese of the top. Stir after the cheese has melted.

Stuff each Jalapeño with goat cheese. Fill each green pepper to the top with the meat mixture. Push the Jalapeno in to the green peppers until the peppers are even. In a large oven proof dish, set each pepper upright in the dish. Add the top to the Jalepeno and bake for 25 minutes in a 350 oven. Add the French fried onions to the top of each peppers pressing them down a little to stick. Bake another 10-15 minutes or until hot!