This recipe is included in "Cooking Up a Storm." The recipe was given to the newspaper in 2000 by Nicole Boyd, who makes stuffed bell peppers like those prepared by her mother, Celeste Boyd.

Stir in the celery, bell pepper, parsley, green onions, and garlic, and cook and stir for 2 minutes. Add the reserved mirliton pulp and cook for 6 minutes. Put 1/2 cup of the bread crumbs into a ...

In a skillet over medium-high heat, add olive oil, the holy trinity, and broccoli. Cook for 5 minutes. Add rice vinegar, Tabasco Green Sauce, garlic, and soy sauce, and stir.