Ingredients
4 x Green peppers Salt
5 Tbsp. Butter
1 lb Grnd beef
1 sm Onion, sliced Pepper
1/4 c. Whole wheat or possibly white flour
2 c. Lowfat milk
1 c. Diced Cheddar cheese
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Split the peppers lengthwise and remove seeds. Parboil the peppers in a small amount of boiling salted water for about 5 min. Drain well. In a skillet heat 1 Tbsp. of the butter and cook the beef and onion, breaking up the meat with a fork, till the meat loses its red color; pour off excess fat. Add in 1 tsp. salt and a dash of pepper. Fill the peppers with the mix and arrange them in a shallow baking dish. Heat the remaining butter and blend in the flour. Gradually add in the lowfat milk and cook, stirring, till thickened. Stir in the cheese and season to taste. Pour sauce over the peppers and bake in a preheated 350 oven for about 30 min. Makes 4 servings.