>  ML> See, Lilli's is on the outskirts of an unincorporated
>  ML> CDP and thus outside the purview of government smaller
>  ML> than the county level. She finally got rid of her cable
>  ML> TV, but they tried to get rid of her Internet (for her
>  ML> that would be a disaster), having the lock on that, too.
>  ML> Give her credit, though she hates to, she will fight
>  ML> when necessary.
> Our daughter Cathy got rid of cable TV, and phone some time ago but kept
> the internet connection.  I am not aware that Verizon gave her any flak

Perhaps Verizon is less evil than Cox. Perhaps there's
more competition in the telecommunications industry out east.

> about that.  She uses various streaming services (e.g. Hulu) to watch TV
> shows, usually at the same time as broadcast on the networks.

So these services must be advertising-driven as well?

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

Bells would be standard, though there's nothing
to prevent you from substituting. I'd not use
poblanos unless a friend were growing them, as
the premium wouldn't be worth it to me.

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

>       1 c  Raw rice
>       3    4 large peppers
>       1 lb Ground beef
>       1    Onion, chopped
>       8 oz Tomato sauce
>  
>   Cook rice.  Remove top, seeds and any inner membranes from peppers.
>   Place in boiling water for 5 minutes to parboil. Brown meat and
>   onions, then drain.
>   
>   Combine rice, meat mixture, onions, tomato sauce, salt and pepper.
>   Stuff into peppers.  Place in a baking pan and bake at 350 degrees for
>   20 minutes.
>   
>   If you have leftover marinara sauce, it is great over these.
>   ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

It's also a flawed recipe, with too much rice nd too
little seasoning. Here's a meatless fatfree one that 
actually might taste a little better, but you know 
how I might fix it up.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Stuffed Peppers
 Categories: Vegetables
      Yield: 46 servings

      4    Sm to med bell peppers            1/8 c  Chopped parsley
    1/3 c  Diced red onions                    1 ts Garlic powder
      2 c  No-fat refried beans              1/2 ts Chili powder
      1 c  Whole kernel corn                 1/2 ts Ground cumin
    3/4 c  Cooked brn rice                   3/4 c  Chunky salsa

  Cut peppers in half from top to stem to bottom. Discard seeds and
  membranes.  Blanch peppers in boiling water for 3 mins. Drain. Set aside.
  Mix rest of ingredients in sauce pan and simmer until hot and bubbly.
Place
  peppers in 13 X 9 X 2 baking dish; stuff peppers with bean mixture. Bake
  covered at 350 for 35 to 40 mins.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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