"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
Cut stems and surrounding circle from tops of 3 green peppers. Remove seeds and fiber. Fill peppers with stuffing. Steam cook for 1 hour. Add fresh or frozen leaves of coriander (Chinese parsley) to top of steamed peppers before serving.
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