IRISH STUFFED PEPPERS
	No we have not stuffing any Irishmen into these peppers we're calling them Irish because they are green! We really don't have any good Irish recipes except the corn beef and cabbage one we posted a few weeks ago. If you have one we sure would like to share it with our readers. Just send it to marilyn@runnerduck.com. 6 Peppers, medium size 3/4 Pounds Ground Beef 3/4 Pounds Sausage 1 Yellow Onion, chopped 1 Cup Cheddar Cheese, grated 2 Cups Whole Corn 1 14 1/2 oz. Can of Tomatoes 1 4 oz. Can of Sliced Mushrooms Salt Pepper Parmesan Cheese Cut off the top of the Peppers and remove the seeds and stem. You can cut up some of the good pepper off the top to add to the mix. Par (partially) boil the peppers. In a frying pan brown the Ground Beef, Onions and Mushrooms and pour off the fat. Add the Corn, Tomatoes, Salt and Pepper, heat and stir. Fill the Peppers half full, sprinkle with Parmesan Cheese, fill to the top. Sprinkle with Cheddar Cheese. Put in a pan and cover with a piece of foil. Bake at 375 degrees F for 30 minutes, remove foil and bake for an additional 10 minutes. Serves 6 These are recipes that have appeared in our news letter or on our web site. If you have a recipe that you would like to add just drop a line to kennyb@runnerduck.com.

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