Stuffed Peppers with Cheese
I love the beautiful colors of bell peppers. Usually, the red ones are my favorite because I love the color when I make this dish. Be sure to select peppers that stand up right.
Carrot and Orange Soup
Sauté the onion in butter in pot until softened and golden. Add carrots and chicken stock. Bring to a boil, reduce heat to a simmer and cook for 1 hour. Puree in blender until smooth. Add orange juice, salt and drop of Tabasco.