I just happened to run across a recipe I had saved and forgot about having. I have not prepared it but thought you might want to add it to your collection for your pepper loving family. It sounds interesting to me. Chile/Tomato Stuffed Bell Peppers Jamie Oliver 2 Red Peppers, halved lengthwise, deseeded and the stem left on 2 Yellow Peppers, halved lengthwise, deseeded and the stem left on Sea Salt and Black Pepper 1 Clove garlic, peeled and sliced finely 24 Cherry Tomatoes, halved 3 Fresh Red Chillies, 2 sliced and one deseeded and finely chopped 2 Tablespoons Capers, soaked and drained Handful black olived, pitted A Bunch Fresh Basil, leaves picked 2 Tablespoons red or white vinegar Extra Virgin Olive oil Optional: 8 Sliced Pancetta or Smoked Bacon 4 Slices Sourdough Bread 4 Balls Mozzarella Cheese, torn in half 2 Handfuls Arugula The peppers are baked at 400F, then filled with the rest of the stuff. Served on top the bread and with the mozzarella on the side and Arugula on top. There was some disagreement on another site as to whether to stuff raw or cooked. It said to put the pancetta on top and cover with foil. Cook in the oven (375-400) for 15 minutes. Take the foil off. Give them another 10-15 min. Put the thin sliced mozzarella on top. Put the peppers on top of the toast slices & poke them through the bottom so the juices run onto the toast. Sprinkle some more very finely diced chiles over everything. The arugula is served on the side, dressed with olive oil, wine vinegar and S&P. Beverly

Greek Stuffed Peppers 4 large bell peppers (green, yellow, red, etc.) Stuffing: 1 pound lean ground beef or lamb â cup raw, long grain rice â cup water 1 large onion, finely chopped 2 - 4 cloves garlic, crushed or finely minced ¼ cup olive oil 1 8-ounce can tomato sauce 1 teaspoon dried mint 1 teaspoon dried dill 1 teaspoon oregano 1 teaspoon salt 1 cup hot water or broth Pepper to taste Peppers: Slice off the top of the peppers. Remove white membrane and all seeds. If desired, remove stem from top piece and use to "cap" the stuffed pepper or chop and add to filling mixture. Stuffed Vegetable Preparation: ÂSauté onion and garlic in olive oil until translucent. ÂIf using, add reserved chopped green pepper. ÂAdd rice and 1/3 cup water. ÂParboil rice until almost all liquid is absorbed; set aside. ÂIn bowl, combine ground beef or lamb, parboiled rice, onion, garlic, tomato sauce, mint, oregano, dill, salt, and pepper. ÂMix thoroughly. ÂPlace peppers into lightly oiled baking pan. ÂSalt cavity lightly. ÂStuff the meat/rice mixture into peppers. ÂAdd the hot water or broth. ÂCover pan. ÂBake at 350° for 60 minutes, until rice is tender and peppers are cooked. ÂCheck at 45 minutes and add more water or broth if needed. ÂLet stand covered 15-20 minutes. Serve with plain, unsweetened yogurt or Avgolemeno Sauce.

I don't precook the peppers, just the rice and add whatever spices I want. Also add a little hot pepper for some kick. I bake two or three at a time, then freeze a couple for a quick meals later. Also use the tomato juice in the bottom of the pan. Sometimes if just making one pepper, I make meatballs from the rest of the mixture, bake along side the pepper and freeze For later. Cooking for just one now so like to have something handy in the freezer! :) roxanna....I used to feel that way about squash as a kid, just couldn't stand to eat it, but love it now!

I'm usually pretty good at imagining what something will taste like, whether from a recipe or a presentation. I more often cook like you did, starting with a result and figuring out how to get there, than with recipes. If I really like the outcome, I'll write it down and try to make it again. If it's reproducible. Like my pumpkin lasagna. The chicken marinade I just made relies on three different remainders of macerating fruit and the ends two bottles of random chili lime sauce. Really good, but never to see daylight again (I'm still revelling in the space opened up in the fridge!--and the chicken was really good). I'm pretty sure I have made up how to do something I'd seen on TV, but can't call an instance to mind today. Your peppers look good! Seeing them on the preview made me think I should replant banana peppers. My little bush bit it in a cold snap a few years ago.