Another way to use the meat stuffing.  Stuff any vegetable that is handy, bakes well and has a hole in it.  This was a regular side dish at our  summer Sunday dinners, but they could easily serve as a main course in this lighter-eating milenium.  From my Nonna Stella:

Stuffed Zucchini or Bell Peppers

Par boil zucchini or bell peppers for 3-4 minutes to get to tenderness.  Cut squash in half or the tops off the pepper.  Fill with the stuffing described here.  Bake in the oven preheated to 350-degrees for 20-30 minutes.  Check; if the vegetable is not yet tender, bake longer.  Serve as a main course or side dish.