I wouldn't. Over thawing the puff pastry and filling too early can cause the pastry to get gummy and not puff nicely. I'd stuff the peppers tomorrow and then wrap and bake them on Thursday. Alternatively you could experiment and see what happens if you stuff, wrap and FREEZE the peppers and bake from frozen but never having done this I would definitely want a trial run to see how the peppers and cheese textures are effected by freezing.

I love that look. Rustic charm!

Baklava. Ingredients 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use) 225g/8oz unsalted butter, plus extra for greasing 225g/8oz mixed pistachios and walnuts, roughly chopped 2 tbsp granulated sugar 1 tsp ground cardamom For the syrup 350g/12oz granulated sugar 300ml/10ýfl oz water 1 tbsp lemon juice 2 tbsp orange blossom water Preparation method Preheat the oven to 180C/350F/Gas 4. Grease a 17cm x 28cm (11in x 7in) baking tray with butter. Melt the remaining butter in a saucepan over low heat or in a microwave. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly. For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.) Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.

How about this one, although it does have an apple? You could use the puff pastry in place of the traditional pastry crust. I haven't made it, but saved it just because it sounds so good. You might have to adjust the cooking time to allow for the change in crust. Savory Autumn Crostada large baking apple 1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme Kosher salt and freshly ground black pepper 2 tablespoons whole-grain mustard 1⁄3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces) Slice and core the apples, peel and slice the butternut, and peel and slice the onions. Put all the squash, onion and apple slices into a bowl, and pour the melted butter over the top. Toss in the herbs, and season with salt and pepper, toss or mix them gently so each piece is coated perfectly in butter. Spread the mustard over the dough, leaving a 1-1½ inch border. Beginning on the outside, alternate slices of squash, apple and onion in a circle, tucking them close together. Continue layering it all into the center of the circle as well using smaller pieces to fill in the holes. Next, fold in the sides, pleating where necessary to contain the filling. Press the edges down gently and tuck any pointy pieces of onion or apple back down into the crostata. Place in a 400° oven until the crust is golden brown and flaky, about 55 minutes. After the 55 minutes, pull the crostata out of the oven. Crumble the cheese using a fork and scatter over the top of the crostata. Place the crostata back in the oven for another 5 minutes to melt the cheese. Let it cool for a few minutes, slice it into wedges and serve. It can also be served room temperature. Or you could make an egg based topping, or spread with mustard, slices of corned beef and some swiss cheesse, roll up like cinnamon rolls, slice and bake. We actually made those for my stepson's wedding "appetizer reception" and they were all gobbled up. They're finger food, so easy to snack on, and other meats or cheeses could be used instead, depending on what you have on hand. And, suddenly, I have no idea how to get rid of these "bullets". (sigh) Annie