Thank you all for responding. I forgot to mention that I have planted one cherry tomato plant in the same earth box with the peppers. (The folks at greenhouse thought this was okay to do.) I added a little dolomite that came with the box to the soil, but only in the area where the tomato is. For the configuration of the earthbox, I planted the tomato on the top left and there is one pepper on the same top row on the right, then two peppers on the right-middle and bottom right of the earthbox. I do use the cover on top of the soil with the silver side facing out. I have one plant each of red and yellow bell peppers and one California Wonder green pepper (can't remember where they are in the configuration). All were purchased at the same greenhouse where I bought the earthbox. And yes, I have used the fertilizer that came with the earth box which has a 7-7-7 ratio. I put a strip down the middle as directed and did not use two cups--definitely not the whole package, perhaps about a cup. The pepper plants are super lush and keep growing and adding more and more leaves, but no flowers. (The tomato has been flowering and has some fruit.) The earthbox is on my balcony and gets east and southern light from the morning to about mid-afternoon. It's very frustrating that the plants are so healthy but not flowering! With this additional information, any new thoughts on what to do? Thank you! Lindsay

No, the hamburger is fresh, with fresh onions, and garlic added. I use a 30 minute cooking time Basmati rice and only cook it for 10 minutes, then cool it. I absolutely HATE Minute Rice (ugh!) Each pepper is stuffed with the mixture raw and then are wrapped in a small sheet of silicone coated paper (like the kind you see at some places were side orders and sandwiches are served), then in the FS bags. The paper wrap helps keep their tops on, as well as preventing sticking togther when frozen, and is easy to sperate when I want to bake them. Because some of my peppers are pimento types, they have a pointed bottom. I can't bake these standing vertically unless I prop them up against others. For a quicker baking, I will take from the freezer and microwave for about 3 minutes, and then bake for the rest of the time in the oven. I also added a bit of grated cheese to the meat rice filling. My frezer is a 20 cu.ft., and is a replacement for the now 'funky acting' 30+ year old one my dad used. After I almost lost everything due to the sudden failure of the old freezer (yes there was an alarm in it too!), I decided not to take any more chances and ran out at 7:30 am to buy another as soon as I could, so the rest of the food didn't thaw. I will be cutting up all therest of my peppers and freezing these too. Some of the stuffed peppers are in riper red peppers, as I had many ripening stages for my peppers ranging from green to yellow to red. I don't need to dry any for future sausage making as I have about 15 pounds of dried peppers too.

This is the stuffed peppers recipe I use. I also use the sauce and the filling to put into the giant pasta shells and manicotti pasta tubes for a different take on it. 6 large green peppers 1 teaspoon dried basil leaves 2 tablespoons butter or oil 1 teaspoon dried oregano leaves 1/2 cup chopped onion 2 1/2 teaspoons salt 1/2 cup chopped celery 1/2 teaspoon ground black pepper 1 can( 1 lb) tomatoes, Undrained 1 egg 1 can (8oz) tomato sauce 1 teaspoon Worcestershire sauce 1 clove garlic, crushed 2 lbs ground beef ( can be chuck or very lean, your choice) 1 1/2 cups cooked white rice 1. Cook rice this way- Take 1 /12 cups of water and bring to a boil. Put a small amount of butter or oil in the water to prevent sticking together. When water boils, put rice in and stir to separate the grains. Cook for 5 minutes on medium heat without a lid. Use a timer. Then cook 5 minutes with a lid, then turn off heat and remove from burner and let sit covered for 25 minutes. 2. Cut tops of peppers off, remove ribs and seeds. Chop the edible portion of the tops and set aside. Wash the peppers. 3. Place peppers in a large pot with salted water and bring to a boil. Turn off heat and let peppers sit for 5 minutes. Drain Peppers and set aside. 4. In butter or oil, in medium skillet , saute chopped green pepper, chopped celery and onion for 3 to 5 minutes or until tender. 5. Add tomatoes with liquid, tomato sauce, garlic, basil and oregano 1 1/2 teaspoons salt and 1/4 teaspoon ground black pepper. Break up the whole tomatoes. Simmer , uncovered , for 10 minutes. 6. Preheat oven to 350 degrees. Meanwhile in a large mixing bowl , combine egg with remaining salt and pepper and Worcestershire sauce. Beat with fork to combine. 8. Add the beef rice and 1 cup of the tomato sauce, may need a little more use your judgment. Mix well. 9. Stuff the peppers with the beef mixture. Place a small amount of the sauce in a 3 quart casserole dish. Pour remaining suace over the peppers. Bake uncovered, for 1 hour. Makes 6 servings. Enjoy it.

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