Tina is a genius! These are so delicious. I used .5 pounds lamb with 1 pound ground beef (will either use all beef next time or still maintain the same ratio as I don't love lamb), and half an onion based on personal preference. To circumvent what everyone was saying about the undercooked pepper, I blanched them for 2 minutes each in boiling water then threw them into ice water immediately. After filling and baking, there was still some crunch left to the peppers but they were cooked perfectly. Otherwise, followed the recipe to the T and thought these were amazing. Also, this recipe makes a perfect amount of stuffing. Most recipes that require stuffing - you're always worried that there isn't enough stuffing, but this made enough to fill 6 green peppers (I always get them from Whole Foods - they have the most gorgeous, giant green peppers), and leave some loose for extra nibbling and round out that meal for the hubby. Most of the time I have to bump up a 6 serving meal to make 6 true servings for us, but this one is dead on.
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Tina is a genius! These are so delicious. I used .5 pounds lamb with 1 pound ground beef...