Begin by cutting a circle around the stem of the pepper.
Carefully pull out the stem and ribs.
Remove the remaining ribs by scraping with a spoon.
Wash the pepper in cold running water to remove any remaining seeds.
Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill with prepared stuffing or favorite dip.
A hearty corned beef and cabbage dinner is most often associated with St. Patrick's Day celebrations, especially in the United States where it has become a popular holiday dish. Although it is often thought to be an Irish recipe, it is rarely served in Ireland.