Ricotta and Shiitake Stuffed Sweet Peppers
3 Onion chopped (Maui)
6 garlic cloves minced (non-local)
1 lb Ground Beef (BI)
1 lb shiitake mushrooms chopped (Hamakua Mushrooms)
1 C chopped new red potatoes (BI)
4 large sweet peppers (BI)
16 ounces ricotta (Puna Goat Farm)
Worcestershire sauce, salt and pepper to taste
Saute garlic and onion. Add ground beef and mushrooms and cook until done. Add potatoes and cook until softened. Cut tops from peppers and remove inner seeds and white flesh. Fill with mixture and replace tops. Bake at 350 for 1 hour.
Tonight's side dishes were: superb poi rolls courtesy of our dinner guests - thank-you! as well as a broccoli spinach stir fry and salad. Dessert: figs from Akaka Falls and white pineapple (BI).