I've done an alternative to the traditional meat-loaf style stuffing with great success. I use the whole pepper (bell peppers), hollowing it out through the top where the stem goes in. I use either hamburger or chicken (pre-cooked) and mix it with various flavors of rice-a-roni. I use lots of cheese, and sometimes chopped nuts like pecans or macademia nuts. Mix it all into a mush and pack the peppers full. The way I do it makes 6-12 peppers depending on size. I freeze a lot of them and eat them through the winter. About 45 min- 1hr at 425 in a casserole dish and they're not too bad. For jalapenos, cut them in half, take out the seeds and fill them with a mixture of cream cheese & tuna fish. 400 degrees in an open pan for 20 minutes and they are yummy. I usually put in a little cheese, too. My brother likes them with parmesan sprinkled on top.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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