Comte Stuffed Peppers

First cut off the stem, then remove the seeds and veins from each pepper. Boil for 2 minutes and drain Fill the peppers with one or more of the following suggestions for stuffing:

1. Equal amounts of chopped beef and pork with pine nuts and 4-6 oz. grated Comte cheese.

2. Equal amounts of boiled rice and chopped, cooked chicken, ham, veal or lamb. Add strained tomatoes and mixture of bread crumbs and grated Comte' cheese.

3. Equal amounts of cooked corn or spaghetti topped with grated Comte' cheese.

Bake the various peppers in 350F oven for between 20 to 30 minutes topped with grated Comte cheese. You may also place the peppers in a saucepan containing a small amount of water or meat stock. Cover and simmer on top of the range until tender and cooked.

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Cajun Country -- New Iberia, Louisiana