Well, here it is , a snowy day so I am staying in as walkign with my
walker sans chains or snow tires is not very satisfactory. I will get out
tomorrow, once things are melting and crosswalks less treacherous.

I have not been doing much interesting cooking since Syd died, as why fuss
for 1? lately, the urge to produce tasy stuff has begun to hit me.
Fortunately, my kids and grandkids have made a few visits so more food was
needed. For Channuka I made a turkey and for the last visit a giant beef
stew tht sustained all but the infane, Sabine for several days. No one
expected for t least a week, so what now? Well, Fairway had a $2.00 bag
of mostly greenpeppers adn I had a pound of frozen ground turkey so I
decided to put them together and make my stuffed peppers(usually 7 peppers
to the pound of meat) and I would freeze some for later meals.

The bag contained 5 of the largest greenpeppers I have ever seen, and not
one was bad, jusst a bit softer than I would ordinarily buy, but whole,
unblemished, etc. I took the 1 pepper I had already inth ehouse to make
6, which was a mistake. These 5 large pepper would be plenty for the
pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
use to make one meal:-)

No recipe here but this is what I did.

6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
and left whole

Stuffing:
1 large onion-finely chopped in food processor

4 slices low carb bread first torn, then chopped in dry food
processor(before doing the onions)

1 egg(can be omitted if allergic)

ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
available) Adjust heat to your taste.

FGBP-to taste

Salt, if needed

1/4-1/2 cup oof crushed tomatoes (from 28 oz can)

Sauce:
1 onion, sliced

Mushrooms(optional) sliced

28 oz can crushed tomatos or squooshed whole one mius the amount added to
filling

wine or balsamic vineger or water.

FGBP-to taste

Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
filling) adjust heat to taste.

method:

Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
fork.

Stuff into pepper-not to absolute top. If it proves skimpy, put some of
the mushroom pieces and an onion slice into the top.

Put into a large, coverable, oven proof baking dish(I used my elderly
black agate covered roasting pan-the story of which I may tell you all
some time-sstanding up, with open top to the top.

Sprinkle onions and mushrooms all around the bottom of the pan around the
peppers/

Spread tomatos all around the pan then add pepper and papkika , then add
wine, vineger or water(may want a bit of water as well as the other fluid
to make enough juice. Taste sauce after lightly stirring. spoon some
sauce over the tops of the peppers ( If the sauce left looks skimpy, add
some water or more wine, but not too much vineger)

Cover pot and place into hot-over 425, perhaps 450 F oven and
just let cook for t least 45min to 1 hour. check that it is not dried out
an dif it ooks done, fine. If not add a bit more water and mush it around
to pick up stuff on bottom of pan and cook a bit onger.

Serve 1 pepper per person. for me tht is enough, but ou can add another
vegetable to the plate or some kind of starch for the non-diabetics in the
goup(You could bake pottles in the same oven(for the British users-Jacket
potatoes).

Tis keeps well in the fridge for several days and I will let yu know how
well it freezes. I think it shoul be just fine.

Well, I am now written out:-)

Wendy