'Heads... Pepper stuffing stuff is really starting to come in... THANK YOU!!! Here's what I've done so far: Browned lamby-poo (one lb, ground/frozen) a bit, then tossed in one med yellow onion, chopped, and 3 (or was it 4???) cloves o'pressed garlic. Simmered until lamb gray and onions tender-crunchy/translucent. Added 1 tbs Mexican Paprika and a handful of [not so :(] Hot Hungarian Paprika, plus a tsp of cumin. Mixed, removed from stove and allowed to cool. Added four chopped Romas. Stirred and put in 'frig. This was yesterday... Tomorrow I'll blanch the Gypsys, and add cilantro and goat cheeze to the lamb mixture, then will stuff the peppers... Mike, in KC, is looking for his Paprika Gravey recipe as I type... And I hope to slosh that over the peepers..... Will then bake. (Will be having this with Eggplant Caviar...) Hopefully, if things turn out well, I'll have my first ever, but kind'a really my second ever, made up in my own head recipe... I am following three different peeper stuffing recipes here, plus hints from our dear Deb DeForest, who was gracious enuff to send damn near a cookbook of stuffing stuff!!! If anybuddy's interested, let me know, I'll forward, or ask Deb, as I bet she'll be happy to do the same. My first ever made up recipe was the "Cheeze Stuffed (obviously I've a thing with stuffing...) Chicken smothered in The 'Heads Cream Chipolte Sauce" that I took to TOF-III here in Minnesota... It has been stated I should post it here, but I do have a prob with that as I used two different recipes and just mixed and did to get what I wanted. Sadly, I over bought, didn't measure many of the ingredients... Had tons left over, etc. But what I would do, if anyone is interested, will let you know 1) the original recipes, and then 2) *mine* - or what I did to come up with my yummy chickey if you e-mail me privately. Well, at least you could then enjoy. Or... maybe I'll make it again - it WAS good! - and write down what I did!!! Whatever! Keep the pepper stuffing stuff coming! THANKS!!! green