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Stuffed Green Peppers II
October 21, 2006

This was my first foray into making my father's favorite dinner...and it was a HIT. Although a little more labor intensive than I had imagined, the end result was true comfort food. I made a few tweaks to the reciped: Subbed 1/2 cup of meat for Italian sausage and added fresh garlic. The recipe made more than enough for three peppers. I could have easily gotten two more out of it so I froze the rest. This mixture could definitely be made ahead and frozen for a quick dinner.

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