-=> Dale Shipp wrote to Michael Loo <=-

 DS> I notice that this recipe does not specify what sort of peppers to use.
 DS> I would use red bell peppers.  Would you go for poblano?  Long hot
 DS> green?  or something else.

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Stuffed Peppers
 DS>  Categories: Vegetable
 DS>       Yield: 1 servings

 DS>       1 c  Raw rice
 DS>       3    4 large peppers
 DS>       1 lb Ground beef
 DS>       1    Onion, chopped
 DS>       8 oz Tomato sauce

Stuffies is one of my favourites. Typically I use just plain ol' green
bell peppers. Sometimes coloured differently - red, orange, or yellow.
Especially if they're on "sell-it-or-bin-it" markdown. I once tried a
set of purple bell peppers ..... which, when cooked turned a particularly
unappetising shade of dark gray. I've found that all of the heatless
capsicums taste pretty much the same when used this way.

Hotter versions - either poblanos or Anaheim/NuMex work fairly well -
but don't stand erect in the baking dish as the flatter-bottomed bells
manage.

I note, too, that the quantity is "1 servings" for 4 peppers. 1 pepper,
well stuffed is 1 serving. 4 large peppers = 4 servings.  Bv)= (I know,
I know, it ain't your recipe)

This, however, is one of mine.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Stuffed Pepper Soup
 Categories: Beef, Vegetables, Rice, Herbs
      Yield: 6 Servings
 
      1 lb Coarse ground chuck
      2 lg (to 4) bell peppers; any
           - colour, cored, chopped
      1 c  Fine diced onion
     29 oz (2 cans) Red Gold Petite
           - diced tomatoes (w/chilies
           - or plain)
     15 oz Can Red Gold tomato sauce
     14 oz Can Beef broth
    1/4 ts Dried thyme
    1/4 ts Dried sage
           Salt & pepper
      1 c  White or Basmati rice
 
  In a large stock pot brown ground meat. Add pepper
  and onion. Cook until onions are translucent, not
  letting them brown.
  
  Add tomatoes, tomato sauce, broth, thyme, sage and
  season with salt and pepper. Cover and simmer for 30
  to 45 minutes, until peppers are tender.
  
  In another saucepan boil 2 cups water, and add rice.
  Cook until rice is tender and then add to soup. Heat
  soup through and serve.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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