Sausage dogs: Place 8 links of sweet Italian sausage, 1 sliced onion, 1 jar of spaghetti sauce, and 2 sliced, seeded bell peppers (one green, one red) in a slow cooker. Cover and cook on low 6 to 8 hours. Serve on hot dog buns or over pasta.
Rise-and-shine rings: Slice a green or red pepper horizontally to make rings about a half-inch thick. Place rings in a nonstick pan. Crack an egg (or pour a well-beaten egg) into the middle of the ring. Fry 2 minutes on each side on medium heat, flipping carefully, or until desired doneness.
Loaded pepper skins: Slice a bell pepper into strips about 2 inches wide. Top with chili, cheese, and sliced olives and broil 8 to 10 minutes or until cheese is melted. Top with salsa and sour cream.
Fast frittata: Fill nonstick muffin cups sprayed with cooking spray with 1 teaspoon minced bell pepper, 1 teaspoon shredded hash browns and ½ teaspoon shredded cheese. Fill to ¾ with well-beaten eggs. Bake at 400 degrees F for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Southwestern stuffers: Halve 2 bell peppers lengthwise and remove the seeds. Combine 1 can diced tomatoes with mild chilies, 1 can drained and rinsed black beans, minced cilantro to taste, and 1 cup cooked rice. Fill the bell pepper halves with the mixture and bake for 20 minutes at 375 degrees F. Five minutes before removing from the oven, sprinkle shredded cheese on top.
Peter Piper’s pepper pesto: Combine 1 drained jar of roasted red bell peppers, ½ cup walnuts, ¼ cup shredded Parmesan cheese, ¼ cup olive oil, and salt and pepper to taste in a food processor. Pulse until a paste forms. Serve over pasta, or refrigerate to use as a dip.
Pepper poppers: Make a slit in a mini bell pepper (available at most grocers), but don’t cut all the way through. Remove the seeds and insert half of a cheese stick. Wrap with 1 slice of bacon and bake at 400 degrees F for 15 to 20 minutes.
Souper supper: Combine 1 sliced onion, 2 sliced garlic cloves, 4 diced tomatoes, and 4 diced red bell peppers with 2 cans vegetable broth. Simmer 20 minutes. Cool slightly and puree in a blender until smooth. Return to the pot and stir in ¼ cup heavy cream and salt and pepper to taste.