In this tension-filled world, perhaps nothing is more calming than a big old bite of some comfort food.

According to Wikipedia, the Internet's free encyclopedia, the term "comfort food" refers to any food or drink that one always turns to for temporary respite, security or special reward.

Small children often seem to latch onto a specific food or drink (in a way similar to a security blanket) and will repeatedly request it in high-stress situations. Adults are no different; some of us just don't have Mom to cook it for us anymore.

When it comes to cooking comfort food, most of us have the "If it ain't broke, don't fix it" attitude, which causes us never to venture beyond the original recipe. But I recently found out -- after cleaning out my cupboard -- there is good reason to fiddle with an old favorite.

I had a whole bunch of almost-empty containers sitting on my counter -- first to remind me to add them to my shopping list, and also to discard, as none of them contained enough to warrant putting them away.

After all, there is nothing that bugs me more than to reach for the bottle of ketchup or mayo only to find nary a spoonful in it! In fact, the only thing that tops that is when someone puts empty drink pitchers or ice cube trays back in the fridge -- that should be punishable by law.

With that in my mind, I prepared dinner using up some beautiful bell peppers a friend, Bill Menser of Sturgis, Mich., had given me.

As I was mixing the thing together, my eyes caught a glimpse of all those near-empty containers, and the next thing I knew, I was dumping whatever was left in them into my bowl.

A splash of soy sauce followed by a spit of oyster sauce. A bit of brown sugar, some garlic and ginger, and even the juice of an orange getting ready to rot. Oh my! Oh, and the end of that can of chicken broth that had been sitting in the back of the fridge for God knows how long. Finally, I found something to do with it!

I packed my new potion promptly into my peppers and popped them in the oven, not knowing what I'd created.

Low and behold, I not only had created a new and exciting recipe, but I also had cleaned up my kitchen counter and recycled.

I couldn't wait to taste it. Its amazing aroma was making anyone who walked into my house go nuts.

Half nervous, half afraid, I took the first bite, which was delicious. I knew I had to write this one down.

Today, I present this gem along with a few other "cupboard-uncluttering" comfort foods that are so flavorful -- and comforting.

Spectacular Stuffed Pepper

6 large bell peppers

1 pound ground beef

1/2 cup Jasmine rice

1 small onion, minced

1 cup chicken broth

2 tablespoons dark brown sugar

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon ground ginger

2 cloves garlic, minced

1 teaspoon coarsely ground pepper

1/4 cup fresh orange juice

15-ounce can tomato sauce

Monterey jack cheese for sprinkling, if desired.

* Preheat oven to 350 degrees. Slice off the stem end of peppers and reserve for later. Remove the seeds and membranes from the peppers, and rinse peppers inside and out.

* Place peppers face up in a baking dish just large enough to accommodate all peppers. In mixer, combine meat, rice, onion, brown sugar, soy sauce, garlic, oyster sauce, pepper, ginger, orange juice, 1 cup chicken broth and pepper; stir until well combined. (It's okay to use raw rice.)

* Fill each pepper with the beef mixture.

* Pour tomato sauce evenly over the peppers and cover the baking dish tightly. Bake for 2 hours, then uncover, add shredded cheese and pepper tops (if using) and bake for an additional 15 minutes uncovered. Dish freezes well.

Makes 6 servings.

Nutritional fact per serving: Calories 301.27 ; Fat 16.02g; Carbohydrates 22g; Fiber 0.47g; Sugar 6.23g; Protein 16g.

Incredibly Crocked Beef

5 pounds beef roast, any kind

1 (1-1/4 ounce) package dried brown gravy mix

1 (1-1/4 ounce) package dried Italian salad dressing mix

1 (1-1/4 ounce) package dried ranch dressing mix

1 cup water

1 can chicken broth

* Place beef roast in crock pot. Mix the dried ingredients together, then sprinkle over roast. Pour water and broth around the roast.

* Cook and cook on low for 7 to 9 hours, on high for 4 to 6 hours.

Makes 8 servings.

Nutritional fact per serving: Calories 402; Fat 15.24g; Carbohydrates 56.57g; Fiber 3.32g; Sugar 13.64g; Protein 10g.

Source: Laura Kurella

Sticky Chicky

1 tablespoon sea salt

1 tablespoon sweet paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon thyme

1 teaspoon white pepper

1/2 teaspoon garlic powder

1/2 teaspoon coarse black pepper

1 large roasting hen

2 sweet onions, peeled and quartered

* Blend all spices together and set aside. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.

* Rub with spice mixture, both inside and out, then stuff cavity with onions.

* Wrap in a resealable food-grade plastic bag, tie closed and refrigerate overnight.

* Remove chicken from bag and place in a shallow baking pan. Roast uncovered in a 250-degree oven 5 hours. Baste with drippings every so often, and let rest for 10 minutes before carving.

Makes 6 servings.

Nutritional fact per serving: Calories 508; Fat 35.5g; Carbohydrates 6.5g; Fiber 1.2g; Sugar 2.4g; Protein 39g.

Pepsi Pork

3 pounds pork butt

12 ounces Pepsi

8 ounces cream of mushroom soup

1 1-1/4-ounce package onion soup mix

1 tablespoon cornstarch liquefied in 2 tablespoons cold water

* Place roast in crock pot. Mix soup mix with soup. Add cola to soup mixture and pour over roast. Cook on high for 4-5 hours. When done, remove roast and thicken juices with 1 tablespoon of cornstarch liquefied in 2 tablespoons cold water for wonderful gravy. Shred roast and place back in gravy.

Makes 6 servings.

Nutritional fact per serving: Calories 685; Fat 32.5g; Carbohydrates 33g; Fiber 0.39g; Sugar 0.68g; Protein 62.64g.