I'm making, actually already made, stuffed red peppers with ground
turkey and rice as filling. I first bought this at TJ's but now do it
myself. Michael's tabbouli sounds great and the recipe is a keeper. I
am thinking about it for tomorrow night but I am a little concerned
about the tomato.... should I be? Please advise.
Peace and friendship,
Ellie ....on the SF Peninsula who is enjoying the beautiful day