I made a huge batch of my homemade tomato soup a couple days ago. Family , friends here and many board friends love the soup. Recipe in an older post here https://www.smokingmeatforums.com/threads/cream-of-tomato-soup-and-grilled-cheese.313644/ After handing some out to friends and a couple meals dipping grilled cheese it was time to repurpose some. Local market had nice green peppers and the weekend cook idea was born. I didn’t do pics along the way today. Halved and seeded 10 nice sized green peppers. Filling is 6 lbs 80/20 ground chuck / ground round mix, 2 cups almond flour, 1 cup dehydrated minced onions, 4 eggs, roughly 1/3 cup Worcestershire sauce , 1T each salt, pepper, garlic powder , Accent , powdered mushroom umami blend and lastly 16 oz shredded sharp cheddar. I mixed all the dry spices in with the almond flour to help get even distribution. Mixed the Worcestershire with the eggs. After that just donned the gloves and hand mixed it really well. Stuffed the peppers and put into the pans with about a half inch of my soup. Wish I had measured the amount but forgot. Baked covered at 375F for about an hour. When temp was over 165F in the centers sprinkled with more shredded cheese and bacon pieces. Back into the oven for a few minutes to melt and hit with a little parsley to finish. These were just phenomenal. Flavor is spot on and the meat is so juicy. This one is nailed and added to the collection. Packed up a couple to go dishes for neighbors. Thanks for looking!