My DW bought me one of those racks and they are pretty neat. I use it quite a bit. There are a lot of variations but the basic method is to cut the stem end off the peppers or slice in half if you want and remove the seeds and membrane. Then stuff with a combo of cheddar and cream cheese (you can add anything you like, italian sausage etc....just mix it all up together in a bowl and fill the jalapenos. I use my finger...it's easier...and then wrap 1/4 slice of bacon around them. (I pre-cook the bacon about 1/2 way to cook even with the peppers) and stick a water-soaked toothpick through and set them in the rack. Put on a barbeque (I use a Traeger smoker) on indirect heat until the peppers are soft and tender and the bacon is cooked through. Sometimes in the summer when the peppers are coming in I can make an entire meal of these! They are good! Good luck. Duane

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 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 agree with Chloebud on the freezing. Freeze the filling, and if on the day you want to make it and don't have the peppers on hand, you can put it in seeded zucchini or other squash halves, or small acorn squash, or just about any non-sweet fruit like that. Or just ramekins with a couple spoons of stock or water to make up for moisture from the peppers or other fruit. I haven't made them for a long time, so I don't have measurements, but a stuffed pepper I really like has chicken and feta cheese. Hollow the peppers, steam, poach or lightly roast the chicken pieces (or for heaven's sake use leftovers!), shred and add spices/seasonings to taste. Thyme or tarragon is great, plus some black pepper and sumac, but go with what you like. A plump kind of rice is nicer than basmati or other more toothsome kinds. White works well, but a sweet brown like Carolina gold is nice too. Cook the rice to well hydrated and tender. Crumble the feta or cut into small dice, about 2/3 to equal volume as the shredded chicken. Sauté white onion, about half the volume of the shredded chicken when raw and chopped, to just starting to get tender if you want them apparent, or to transparent if you like them less forward. Add same sized chop of the bits of the peppers tops removed from the stems, and and veg you like from same sized carrots to a handful of baby spinach. Sauté until tender or wilted or whatever. You only need a little of the added veg if you want a good portion of rice, but you can substitute veg for a lot of the rice if you prefer.. Mix all the ingredients warm so they'll start to meld and squeeze on a lot of fresh lemon juice. Add some more of the herbs and spices/seasonings you used on the chicken, to taste. You can add an egg or two as glue, but I don't bother. Stuff the peppers. Top with oiled breadcrumbs, cheese, or use some of the plain rice with an extra squeeze of lemon and a drizzle of olive oil. Bake. 360° F or so, until the tops are browning, the peppers are starting to color, and just starting to look wrinkly. If they're looking a little saggy take them out even if they're not browned or wrinkly yet. Use a thermometer to make sure they're cooked through as well as nice and hot. Thanks for bringing this up. I'm going to make them next week. It's been too long! :)