6 bell peppers, water to cover
1 stick butter
1 sm. onion, chopped
1/2 c. chopped green onion tops
1 (4 oz.) can mushrooms, stems & pieces (optional)
1/4 c. grated Romano & Parmesan cheese
1 clove garlic, minced
2 slices white bread, moistened
3 eggs, slightly beaten
1/2 lb. ground chuck
1/2 c. bread crumbs
Dash each of oregano, basil, salt & pepper

1. Cut off tops of bell peppers. Remove inside and boil 5 minutes, drain.

2. Saute onion, onion tops, garlic in butter. Add meat and brown.

3. Shred bread into skillet. Add mushrooms and liquid, cheese, seasonings and bread crumbs.

4. Remove from heat, stir in eggs, working quickly. Return to heat for 5 minutes.

5. Sprinkle with prepared crumbs. Dot with butter and bake 15 minutes at 350 degrees. Freezes well in individual freezer bags.