See, Lilli's is on the outskirts of an unincorporated
CDP and thus outside the purview of government smaller
than the county level. She finally got rid of her cable
TV, but they tried to get rid of her Internet (for her
that would be a disaster), having the lock on that, too.
Give her credit, though she hates to, she will fight
when necessary.

Our daughter Cathy got rid of cable TV, and phone some time ago but kept
the internet connection. I am not aware that Verizon gave her any flak

Perhaps Verizon is less evil than Cox. Perhaps there's
more competition in the telecommunications industry out east.

about that. She uses various streaming services (e.g. Hulu) to watch TV shows, usually at the same time as broadcast on the networks.

So these services must be advertising-driven as well?

I notice that this recipe does not specify what sort of peppers to use.
I would use red bell peppers. Would you go for poblano? Long hot
green? or something else.

Bells would be standard, though there's nothing
to prevent you from substituting. I'd not use
poblanos unless a friend were growing them, as
the premium wouldn't be worth it to me.

Title: Stuffed Peppers
Categories: Vegetable
Yield: 1 servings

1 c Raw rice
3 4 large peppers
1 lb Ground beef
1 Onion, chopped
8 oz Tomato sauce

Cook rice. Remove top, seeds and any inner membranes from peppers.
Place in boiling water for 5 minutes to parboil. Brown meat and
onions, then drain.

Combine rice, meat mixture, onions, tomato sauce, salt and pepper.
Stuff into peppers. Place in a baking pan and bake at 350 degrees for
20 minutes.

If you have leftover marinara sauce, it is great over these.
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

It's also a flawed recipe, with too much rice nd too
little seasoning. Here's a meatless fatfree one that
actually might taste a little better, but you know
how I might fix it up.

---------- Recipe via Meal-Master (tm) v8.01

Title: Stuffed Peppers
Categories: Vegetables
Yield: 46 servings

4 Sm to med bell peppers 1/8 c Chopped parsley
1/3 c Diced red onions 1 ts Garlic powder
2 c No-fat refried beans 1/2 ts Chili powder
1 c Whole kernel corn 1/2 ts Ground cumin
3/4 c Cooked brn rice 3/4 c Chunky salsa

Cut peppers in half from top to stem to bottom. Discard seeds and
membranes. Blanch peppers in boiling water for 3 mins. Drain. Set aside.
Mix rest of ingredients in sauce pan and simmer until hot and bubbly.
Place
peppers in 13 X 9 X 2 baking dish; stuff peppers with bean mixture. Bake
covered at 350 for 35 to 40 mins.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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