Stuffed bell peppers are comfort food. This method of cutting the peppers lengthwise in half is easy and cooks more evenly. Serves 2-4.

For the stuffing, it’s from whatever leftovers in the fridge. All veggie or with meat. Tonight I did it this way:

Preheat oven to 350 degrees. Cut bell peppers of whatever color in half. Lengthwise, not across. Core and de-seed. Drizzle olive oil over bottom of roasting pan. Place pepper halves in pan, open side up.

For the stuffing:

Mix together leftover cooked hamburgers crumbled, veal chop cut into small pieces, crumbled croutons, small onion chopped, large zucchini peeled and chopped, chunky salsa, barbecue sauce and egg to bind.

Blend well and scoop into pepper halves so loose and in a mound. Top with a little barbecue or tomato sauce, garlic powder, drizzled olive oil. Bake at 350 degrees for an hour. Stuffing browned, peppers soft and sweet.