Serves 6. Recipe is from “Too Good To Be True” by the late Chet Beckwith. These have an Italian flair with the seasoning.

6 bell peppers, tops removed and inside veins and seeds removed

1 cup rice, cooked

4 cloves garlic, minced

2 onions, chopped

6 green onions, thinly sliced, tops and bottoms

2 ribs celery, chopped

1/2 stick butter, for sautéing

1-1/2 lbs. ground chuck

3 tbls. tomato paste

1 beef bouillon cube, crushed

1 tsp. garlic salt

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1/2 tsp. dried sweet basil

1 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. anise seed

1/4 tsp. fennel seed

10 to 12 fresh mushrooms, slightly chopped or equivalent canned

1 (8-oz.) can water chestnuts, drained and slightly chopped

1 tbl. dried parsley or 6 to 8 sprigs, chopped

1/2 cup grated cheddar cheese

1/3 cup grated Parmesan cheese

6 pats butter for topping peppers

1. Clean and remove veins and seeds from peppers.

2. Boil peppers until they’re about half done. You don’t want them to be limp when you take them out of the water because they will tear while being stuffed. Drain upside down after blanching.

3. Cook rice.

4. Chop garlic, onions and green onions and celery. Sauté in butter in deep-sided skillet. Add ground meat and when meat is no longer pink, add the tomato paste and continue simmering.

5. Crush bouillon cube and add with the garlic salt, cayenne pepper, black pepper, sweet basil, oregano, salt, anise and fennel. Mix well.

6. Add mushrooms, water chestnuts and parsley. Slowly and evenly add cheeses and mix well, simmering all the while.

7. After a few minutes, remove from heat and toss with cooked rice.

8. Stuff peppers gently. Do not pack.

9. Top each pepper with a pat of butter and place side by side in suitable casserole dish or baking pan. Add about 1/2-inch of water to bottom of dish. Tightly cover with foil or lid.

10. Bake in preheated 350-degree oven for about 20-25 minutes. Remove cover and continue cooking until tops are slightly browned.