Since bell peppers can cost anywhere from a dollar to two dollars each, my husband's garden saved us a bit on this evening's dinner. The tomatoes and squash made an important appearance, too. I even had some frozen beef/pork meatballs and wild rice that I cooked down and used to stuff the pepper halves. The tomatoes provided the sauce. A little Provolone cheese on top of each stuffed pepper didn't hurt, either.
Just a note, the deep purple peppers cook up back to the familiar green pepper look. I guess if you want to enjoy the vibrant color of purple, you need to eat the pepper raw.
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