Here's a couple of my favorite recipes using peppers.
2Lane's “Stuffed Bell Peppers”
4 medium Bell Peppers
1/2 c. chopped onion
1/2 c. instant rice
1/2 teaspoon each oregano & basil
1/2 teaspoon of garlic powder (or to taste; more if desired)
1/4 teaspoon pepper
2/3 pound ground beef
1/3 pound sausage
1 - 15 oz. diced tomatoes
1 tablespoon worchestershire sauce
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
Cut off tops of peppers; clean out seeds. Boil in salted water to cover for 5 minutes. Remove peppers, and let drain upside down on paper towels. Salt inside of peppers, arrange in baking pan. In large skillet, brown and crumble ground meat, add onions and cook for 5 minutes, or until onions are tender.
Stir in tomatoes, rice, worchestershire sauce, spices, pepper and water, if needed. cook covered for 15 minutes or until rice is done. Taste; add some salt if needed. Spoon mixture into peppers. Place any left over mixture around peppers in dish. Sprinkle with parmesan cheese and 1/2 cup of cheddar. Bake at 375 degrees for 15 minutes. Remove from oven, sprinkle with remaining cheddar cheese; let stand for 5 minutes.
Best served with toasted garlic bread.
“Breakfest Burritos” (ala Sharn Jean)
4 eggs, blended (either ahead of time or after being added to frying pan)
6 to 8 small or medium flour tortillas
1/4 # pork sausage, crumbled
1/4 chopped onion
2 roasted and peeled Hatch peppers, chopped (Note)
4 slices American Cheese
Some of that New Jersey Picante sauce
Salt and pepper to taste
In a medium size frying pan, fry the sausage nearly done, and drain the grease. Add the onion, stir on medium heat for a minute or two, or until onions begin to clarify. Add the peppers, stir, and add the eggs. Continue to stir until the eggs are done; and remove from heat.
Spoon the ingredients into the tortillas, and top with cheese and/or Picante sauce as desired.
Leftover ingredients can be made into burritos and the burritos frozen for another time. They are excellent reheated; about 2 or 3 minutes in the microwave will do it.
Note: Hatch peppers, if available fresh, may be roasted and peeled ahead of time. I like to put them on the charcoal grill on a medium heat, until the skin begins to bubble up, turn, for a few seconds, remove and freeze. The skins may be removed before or after freezing, as desired. If not available, canned and diced chili peppers may be used, or any other pepper that you prefer.