I also have a stuffed poblano recipe, which is based on a recipe from epicurious.com, which is in turn based on chile rellenos. Mix some quinoa with some mashed black beans for the stuffing & season that with cumin & salt. Roast the peppers, peel & seed, then stuff & top with shredded monterey jack. The epicurious recipe called for baking them on a bed of caramelized onions, but sometimes I just bake them on foil. High fiber, low fat. Melissa

I love craftyrn's golobki recipe and it is my "go to" anytime I get a craving. It has the perfect balance of savory sweet and tart for my taste. I do often use 1/2 pork and 1/2 beef since finding ground veal can be difficult. Alexa ******************************************************** DianeâÂÂs GOLABKI (craftyrn) a 3 # head of cabbage ý # ground beef ü # ground pork ü # ground veal 1 ý C cooked long grain rice 1 small onion, chopped 1 egg, beaten salt & pepper 1 clove garlic, minced 2 tsp ground horseradish 1 C condensed tomato soup 2 T brown sugar 1 T vinegar 1 C beef broth Remove the core from the cabbage, place cored end down in large pot with an inch or two of water & steam for 15-20 min. (Mom used to freeze the whole head the night before she made these--then cabbage leaves are just as pliable as steamed). Remove the head of cabbage and CAREFULLY peel down leaves by placing the cored end up and doing one leaf at a time. Mix ground meats, egg, onion, rice, salt, pepper, garlic and horseradish. Scoop out about 1/2 C of mixture and GENTLY pat into an oval. Place the oval on thickest part of cabbage leaf and roll once. Then tuck edges over the rolled part & continue to roll. Place all rolls into heavy pan that is lined with a few cabbage leaves, layering rolls as needed. Mix undiluted soup, beef broth, brown sugar & vinegar and pour over rolls. Cover and bake in 350ð oven for 2 -2 1/2 hrs. (I've often used left over spaghetti sauce diluted with a little beef broth. Also can be made in casserole form. Just layer steamed cabbage leaves with a layer of meat and rice mixture, another layer of cabbage leaves. Pour sauce over all and bake.)

I just happened to run across a recipe I had saved and forgot about having. I have not prepared it but thought you might want to add it to your collection for your pepper loving family. It sounds interesting to me. Chile/Tomato Stuffed Bell Peppers Jamie Oliver 2 Red Peppers, halved lengthwise, deseeded and the stem left on 2 Yellow Peppers, halved lengthwise, deseeded and the stem left on Sea Salt and Black Pepper 1 Clove garlic, peeled and sliced finely 24 Cherry Tomatoes, halved 3 Fresh Red Chillies, 2 sliced and one deseeded and finely chopped 2 Tablespoons Capers, soaked and drained Handful black olived, pitted A Bunch Fresh Basil, leaves picked 2 Tablespoons red or white vinegar Extra Virgin Olive oil Optional: 8 Sliced Pancetta or Smoked Bacon 4 Slices Sourdough Bread 4 Balls Mozzarella Cheese, torn in half 2 Handfuls Arugula The peppers are baked at 400F, then filled with the rest of the stuff. Served on top the bread and with the mozzarella on the side and Arugula on top. There was some disagreement on another site as to whether to stuff raw or cooked. It said to put the pancetta on top and cover with foil. Cook in the oven (375-400) for 15 minutes. Take the foil off. Give them another 10-15 min. Put the thin sliced mozzarella on top. Put the peppers on top of the toast slices & poke them through the bottom so the juices run onto the toast. Sprinkle some more very finely diced chiles over everything. The arugula is served on the side, dressed with olive oil, wine vinegar and S&P. Beverly

I agree with Chloebud on the freezing. Freeze the filling, and if on the day you want to make it and don't have the peppers on hand, you can put it in seeded zucchini or other squash halves, or small acorn squash, or just about any non-sweet fruit like that. Or just ramekins with a couple spoons of stock or water to make up for moisture from the peppers or other fruit. I haven't made them for a long time, so I don't have measurements, but a stuffed pepper I really like has chicken and feta cheese. Hollow the peppers, steam, poach or lightly roast the chicken pieces (or for heaven's sake use leftovers!), shred and add spices/seasonings to taste. Thyme or tarragon is great, plus some black pepper and sumac, but go with what you like. A plump kind of rice is nicer than basmati or other more toothsome kinds. White works well, but a sweet brown like Carolina gold is nice too. Cook the rice to well hydrated and tender. Crumble the feta or cut into small dice, about 2/3 to equal volume as the shredded chicken. Sauté white onion, about half the volume of the shredded chicken when raw and chopped, to just starting to get tender if you want them apparent, or to transparent if you like them less forward. Add same sized chop of the bits of the peppers tops removed from the stems, and and veg you like from same sized carrots to a handful of baby spinach. Sauté until tender or wilted or whatever. You only need a little of the added veg if you want a good portion of rice, but you can substitute veg for a lot of the rice if you prefer.. Mix all the ingredients warm so they'll start to meld and squeeze on a lot of fresh lemon juice. Add some more of the herbs and spices/seasonings you used on the chicken, to taste. You can add an egg or two as glue, but I don't bother. Stuff the peppers. Top with oiled breadcrumbs, cheese, or use some of the plain rice with an extra squeeze of lemon and a drizzle of olive oil. Bake. 360° F or so, until the tops are browning, the peppers are starting to color, and just starting to look wrinkly. If they're looking a little saggy take them out even if they're not browned or wrinkly yet. Use a thermometer to make sure they're cooked through as well as nice and hot. Thanks for bringing this up. I'm going to make them next week. It's been too long! :)