Made this two nights ago…
Appetizer: Asparagus spears marinated in parmesian italian dressing then wrapped in genoa salami and skewered shishkabob style for ease of flipping a large batch. Grilled until done, coated with fresh ground pepper and course kosher salt.
Main course – Uncle Ben’s brocolli rice au gratin mix rehydrated/cooked with 3/4 water, 1/4 white wine (homemade, of course 
). Once cooked and thickened, fold in a few cups of grated colby cheese. Fold in a cup or two worth of butter-fried walleye chunks, seasoned with your choice or flavor (I used blackened seasoning, but creole, salt/pepper, whatever will work). Spoon the rice mixture into de-capped and de-seeded green peppers. Wrap in foil, and grill for about 10 minutes, turning every few minutes. Remove from foil, let cool a little, top with more cheese if desired. Season more to taste if needed.
mmmmmmmmm 