Stuffed Bell Peppers - cooking recipe

Ingredients

6 bell peppers
water (to cover)
1 stick butter
1 small onion, chopped
1/2 c. chopped green onion tops
1 (4 oz.) can mushroom stems and pieces
1/4 c. grated Romano and Parmesan cheese
2 slices white bread, moistened and squeezed
3 eggs, slightly beaten
1/2 c. Progresso bread crumbs
1/2 lb. ground chuck
dash of oregano
dash of basil
dash of salt and pepper

Preparation

Cut off tops of bell peppers; remove insides and boil 5 minutes.
Drain.
Saute onions, shallots and minced garlic in butter.
Add meat and brown.
Shred moistened bread with fingers into skillet.
Add mushrooms and liquid, cheese, seasoning and bread crumbs.
Remove from heat and stir in eggs, working quickly. Return to heat for 5 minutes.