JChester

This is no big secret My parents used this marinade since the 70's!It's still great, but hardly anything CLOSE to new.

YUM... this was really good! We loved it... even the leftovers!We had some fresh corn, but filled it in with frozen mixed vegetables.I'll probably use a bit more macaroni next time.

I made this last night according to directions, except canned Italian breadcrumbs & baking @ 375. It was done to temp in an hour (yay)! It sliced OK but didn't hold together well when serving. It tasted good, except for a vinegary ketchupy kinda salty taste. It may have been my old, underused bottle of Heinz, but I won't be using ketchup next time... and there WILL be a next time!

I totally agree with 'Corbu Johnny'... Sodium Citrate is 'The Answer'!!! I discovered it in a Mac & Cheese recipe. Cornstarch has a strange aftertaste & texture. If you're using pre-grated cheese, it's full of it (to keep it from clumping)! Grate your own, from a block & you'll get MUCH better results!

I've been using J. Kenji Lopez-Alt's recipe for '3-Ingredient Mac & Cheese' for a few years. It's similar but simpler (1 part mac/1 part evaporated milk/1 part sharp cheddar). One thing he suggests, to eliminate cheese graininess, is to add 1 t. Sodium Citrate powder (got mine on Amazon), per pound of cheese. It works beautifully!

Other than the rice, it sounds like most stuffed pepper recipes I've seen, but with fewer carbs. That said, I prefer cutting the peppers in half, top to bottom, to make stuffing MUCH easier & to expose more surface area, for MORE CHEESE & a greater surface to melt it.