Stuffed Bell Peppers

• 6 bell peppers
• water (to cover)
• 1 stick butter
• 1 small onion, chopped
• 1/2 c. chopped green onion tops
• 1 (4 oz.) can mushroom stems and pieces
• 1/4 c. grated Romano and Parmesan cheese
• 2 slices white bread, moistened and squeezed
• 3 eggs, slightly beaten
• 1/2 c. Progresso bread crumbs
• 1/2 lb. ground chuck
• dash of oregano
• dash of basil
• dash of salt and pepper

1. Cut off tops of bell peppers; remove insides and boil 5 minutes.
2. Drain.
3. Saute onions, shallots and minced garlic in butter.
4. Add meat and brown.
5. Shred moistened bread with fingers into skillet.
6. Add mushrooms and liquid, cheese, seasoning and bread crumbs.
7. Remove from heat and stir in eggs, working quickly. Return to heat for 5 minutes.

bell peppers, water, butter, onion, green onion, mushroom stems, parmesan cheese, white bread, eggs, bread crumbs, ground chuck, oregano, basil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1058509 (may not work)