Instructions: Cut an x into both ends of the onion. Place in a wok. Cover with water

(about 2 cups) and bring to a boil; boil 3 to 4 minutes with one end down, then flip, and boil 2 to 3 minutes on the other. Remove the onion to a colander and cool under cold water. Reserve the onion water in a bowl with a spout. Put the dried chili peppers in that hot water and set aside.

Chop the onion. Dry wok with paper toweling; heat oil in wok; saute mushrooms, bell pepper, and onion over medium to medium-high until mushrooms are soft and fragrant. Add the ground turkey to the woks center,
crumble and stir fry until no longer pink. Increase heat; add Madeira and deglaze. Add tomatoes, chili sauce or catsup, and broth. Bring to a gentle
boil. Add garlic. Reduce heat and add seasonings.

Add about 12 fennel seeds, and pinches of sage, rosemary and mint leaves.

Add hot pepper sauce, to taste. Then stir in parsley and cilantro; the rice and beans. Add optional orange zest. Moisten with some of the reserved onion water, as desired.

Steam the peppers until crisp tender (7 to 10 minutes depending on microwave or steamer). Test after 5 minutes; do not let them get too soft.

Preheat oven to 375F. Layer a small casserole with shredded cabbage

(Chinese, napa or savoy). Stuff each pepper and stand upright in the casserole. Distribute the leftover stuffing around the peppers. Bake covered for 15 minutes. Bake uncovered for 10 mins.

SAUCE: Put the two sauce ingredients in the wok. Bring to a boil; reduce heat to medium, medium-low and simmer (15 minutes). If the sauce reduces too much, thin with remaining onion water. Optional: put the serrano chilies in the sauce.

Serve: plate half a pepper, 1 crown broccoli and some sauce. Have extra shredded cabbage on hand.

tomatoes.

Delightful tongue teaser! The cilantro is not a distinctive element; instead it blends or balances with the other flavors. Could be served to guests: prepare ahead.

Inspired by a photo of Bob Wisemans "Basque-Style Stuffed Peppers" in

lamb, beer, pimientos, more wine, flour, crumbs and more tomatoes sauce, baked on the stove top in a Dutch oven.

PANTRY: Papaya-Habanero Hot Sauce with Passion or other southwestern or Latin American sauces.
*One Mayan or two Cipolline, Pearl, Shallots, etc.

* Small navy beans cooked in a small amount of onion, orange peel, and thyme.
* Jasmine rice blended well.

NOTES : Cut an x into both ends of the onion. Place in a wok. Cover with water

(about 2 cups) and bring to a boil; boil 3 to 4 minutes with one end down,
hen flip, and boil 2 to 3 minutes on the other. Remove the onion to a
olander and cool under cold water. Reserve the onion water in a bowl
ith a spout. Put the dried chili peppers in that hot water and set aside.

Chop the onion. Dry wok with paper toweling; heat oil in wok; saute
ushrooms, bell pepper, and onion over medium to medium-high until ushrooms are soft and fragrant. Add the ground turkey to the woks center,
rumble and stir fry until no longer pink. Increase heat; add Madeira and eglaze. Add tomatoes, chili sauce or catsup, and broth. Bring to a gentle
oil. Add garlic. Reduce heat and add seasonings.

Add about 12 fennel seeds, and pinches of sage, rosemary and mint leaves.

dd hot pepper sauce, to taste. Then stir in parsley and cilantro; the
ice and beans. Add optional orange zest. Moisten with some of the

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