beef (hamburger) 1 med. onion, finely chopped Salt to taste (a sm. amount in the palm of your hand.) 1 finely diced or chopped or crushed clove of garlic (Or you may shake garlic powder in the bowl generously, this will be about 3/4 tsp. garlic) (but then we like a lot!) 1 tbsp. dry parsley or a nice lg. handful of fresh well chopped parsley from the garden 1 tbsp. oregano 1 tbsp. Mama D's Italian seasoning (use the seasonings to taste some people don't like as much spice as we do in our Italian food) 2 eggs, cracked & dripping over sink to bowl 6-8 saltine crackers (put them in a plastic bag & crush them with a rolling pin to eliminate crumbs on the counter) Sprinkle course ground pepper so you can see it (any kind of pepper will do about 1/2 tsp. or less, to your taste) 2 tbsp. olive oil (or a couple of splashes) (this helps to avoid sticking when mixing with your hands

If just starting out and your budget is a bit slim, you may add rice and lessen the amount of ground beef.

Mix all ingredients by hand, scraping cracker crumbs from outside of bowl. Once mixed well (with sticky fingers or gross fingers depending upon who you are) caressingly fill each green pepper, stuff well and solid but don't over fill. Be careful not to fill too briskly or energetically or skins may crack. When all of the peppers have been filled, make meatballs from the remaining mix. Kid's as well as some adults don't like the green pepper or just haven't acquired the taste for good Italian lovable food as of yet!

To Cook: In a large dish, or borrowed roaster from your mother if just starting out; place peppers open side up. Surround with meatballs and cover with sauce. (If one or two are too tall turn them on their side.)

The Sauce: Use Elaine's Homemade Italian spaghetti sauce (without meat) or substitute Paul Newman's Ragu or your favorite.

Cook 2-4 hours at 325 degrees. Check after first 1 1/2 hours to test doneness of peppers and meat. Adjust heat as needed. Do not allow to boil over as almost impossible to clean once burned on the oven. (Place a cookie sheet under the pan will help, especially if the sauce is close to the top of the sides of the pan.)

Serve with your choice: Tossed green salad - in salad bowls. Lettuce, endive, chard, spinach, tomatoes, celery, onion, cucumbers, slivered carrots, radishes, zucchini, dressing. Garlic toast. Pasta.