Instructions: Preheat oven to 350 F. Mix first 9 ingredients in large bowl until well blended.

Note: Add hot peppers to taste

Fill pepper with mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165 F., about 1 hour. Transfer peppers to platter.

Garnish with rosemary sprigs and serve.

Note: Variation add can of cut up stewed tomatoes, pour over top of peppers while cooking - When peppers are done, remove from baking dish & keep warm Place baking dish (w/tomatoes in it) over med-high heat Mix 2 TBS corn starch with 1/4 cup water, mix thoroughly Add to tomatoes and stir till thickened (adjust flavor w/salt & pepper) Serve sauce w/peppers

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