8 large bell peppers (water to cover)
1 stick butter
1 large onion, chopped
1/2 c. green onions, chopped
1 (4 oz.) can sliced mushrooms
1/4 c. grated Romano cheese
1 pkg. frozen white and wild rice, thawed
3 eggs, beaten slightly
1/2 c. Progresso bread crumbs
1 lb. ground chuck
1 clove garlic, minced
dash each of oregano and basil
salt and pepper to taste

Cut tops off of bell peppers; remove inside. Put in cold water and bring to boil. Let boil 3 or 4 minutes; remove and drain. Sauté onions, shallots and minced garlic in the butter. Add meat and brown. Add rice, mushrooms with liquid, cheese, seasoning and bread crumbs. Remove from heat and stir in eggs, working quickly; return to heat for 5 minutes. Fill peppers; sprinkle with prepared bread crumbs. Dot with butter.

Bake 15 minutes at 350°F. After bell peppers are cooked, a slice of cheese can be melted on top, or peppers can be topped with a cheese sauce.