Michael "Dog3" Lonergan wrote:
> I've got 3 giant sized green bell peppers in the fridge and need to use
> them today. Decided to make stuffed peppers but I'm tired of the same old
> recipe I generally use. I did an advanced Google search on RFC and came up
> with a post from Kate Connnally that sounds good. I'm gonna give it a try
> and may add a few things of my own. I've got the oregano, basil and parsley
> growing in the garden (they are kinda puny due to the heat).
>
> Partial quote:
>
> "So, here's what I did - not following a recipe. I cooked
> some rice (jasmine) and let it cool. Mixed it into the
> ground beef. Added eggs, Romano cheese (my own idea), some
> oregano, basil, parsley, freshly ground black pepper, finely
> processed onion, pressed garlic, and mixed it all up. No salt
> as I figured there would be enough saltiness from the cheese.
> Then I added enough bread crumbs to get the right consistency.
> I filled the pepper halves and made meatballs with the leftover
> mixture. I baked them all and then put the meatballs in a
> bag in the freezer to use at a later time.
>
> When I served the peppers I used a little more Romano to
> sprinkle on top. Boy were these things good! I'm saving the
> rest for after T-day as I am also trying to finish up a
> pot of pork stew that I made a couple of weeks ago.
>
>
> Kate"
>
> Michael
> --
> "I never worry about diets. The only carrots that interest me are the
> number you get in a diamond."
> __Mae West

One of the few times I actually like couscous is in stuffed peppers.
Try it in place of the rice--gives filling a really nice texture.
Also, I add stewed tomatoes, and use 1/2 and 1/2 ground round and hot
Italian sausage. And don't forget the sharp cheddar cheese.....I also
use a mixture of green, red, yellow and orange bell peppers. I've
found that stuffed peppers taste better the next day (flavors seem to
meld overnight).--r3