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4 med. bell peppers - any color
1 tbsp. olive oil
sprinkle of salt
½ c. chopped onion
1 tsp. minced garlic
1 tsp. basil
½ tsp. oregano
1 c. cooked rice
2 c. shredded cheddar cheese
1 med. tomato - chopped
Preheat oven to 350 degrees. Wash and dry peppers. Cut tops off peppers; remove seeds and membranes. Place tops and bottoms of peppers in a microwave safe bowl. Toss with tbsp. of olive oil and a sprinkle of salt. Cover the bowl with plastic wrap or lid and microwave until peppers just begin to soften (approx. 4-5 min). When done remove peppers from bowl and stand up in a 8 x 8 baking dish. Set tops aside. While peppers are in the microwave you can begin cooking the scrapple mixture. Slice scrapple into chunks and place in a non-stick skillet over medium heat. Mash the chunks of scrapple until it crumbles, a potato masher works well for this. Add the chopped onion, garlic, basil and oregano. Stir together and cook until scrapple begins to brown and crisp. Continue to stir while scrapple is cooking.This will take approx. 15-20 min. Stir in cooked rice, 1 ½ c. cheddar cheese and chopped tomato. Stuff the scrapple mixture into the peppers using a spoon; add ¼ c. of water to bottom of pan. Bake for 15 min. or until peppers are tender. Remove from oven and top with remaining½ c. cheese and place back in oven for an additional 4-5 min. or until the cheese melts. Place the tops back on peppers and serve.