This is more of an "idea" than an actual recipe. We make stuffed peppers as soon as they start coming in. This usually coincides with backyard grilling, so we often prepare this on the grill, although we have also had success roasting in the oven for 30-40 minutes at 350, with a few minutes of broiling at the end to brown things up.

Choose your favorite peppers. Larger is easier for stuffing, but smaller makes a great appetizer. We love poblanos, anaheims, and bells. Cut the tops off, remove the flesh and seeds, but save the tops for the "cap." The cap can be attached with toothpicks after it is stuffed. With anaheims, we slice down lengthwise to make a "boat" and don't bother keeping the cap.

For stuffing, use your imagination. We like to pick a meat, a starch, a cheese. Cook the meat ahead of time, then mix in with the cheese and starch, season to taste. Please let us know your success stories. Here are some of our favorites:

• Chorizo, goat cheese, and potato
• Crab meat, bread crumbs, jack cheese, and spicy mustard sauce
• Pulled pork, cotija cheese, and rice
• Bacon, potato, and cheddar cheese