Marco,
The stuffed peppers look great even with the unwiped pot. You're going to have to remember those little wiping details if you are going to submit recipes to Gourmet or Bon Appetite. I don't mean to sound like a health food weenie but do you think the dish would turn out OK if you fried the chuck ahead of time and poured off the grease. I might then add a little stock to moisten the mix before stuffing the pepper. My arteries aren't too good to start with so I'd like to be a little gentler on them. Your dish looks WONDERFUL. 8T
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