Pepper, Pepper, Pepper Pot

8 lg. mini sweet peppers

1 giant elephant garlic clove

~ or ~ 5 regular garlic cloves

1 med. onion

1# lean ground beef or turkey

2±T extra virgin olive oil

2±T Balsamic vinegar

1 28oz can of diced tomatoes

1-2T Rosemary Seasonings

~ or ~ hot Hungarian paprika and salt

1c light or regular sour cream – optional

2-4c cooked medium chunky pasta

Core and slice the peppers into rings. Chop the garlic and onion putting about ½ the onion into a 5 quart pot, set rest of the vegetables aside.

Stir and brown the ground meat in oil. When browned, add vegetables and remaining ingredients except the last two. Simmer and stir occasionally for an hour or two. Add seasonings, sour cream, reheat, check seasonings and correct if necessary. Stir in cooked drained pasta now also, or use it as a base over which to serve the pepper-meat mixture. This recipe will make many hungry people happy. Nice with crusty bread and a simple green salad. . .Lin