Peppers
Peppers have a lot going for them. They're low in calories and are loaded with good nutrition.
All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Plus, the spicy ones liven up bland food, making it more satisfying.

Cabbage Stuffed Sweet Peppers (Canned)

• 40 banana (or similar) peppers
  
• 4 cups cabbage, chopped
  
• 1 1/2 teaspoons salt
  
• 1 1/2 teaspoons celery seeds
  
• 1/4 teaspoon black pepper
  
• 4 cups white vinegar
  
• 3 1/2 cups water
  
• 5 cups sugar

Seed and de-vein peppers. Mix together cabbage, salt, celery seed, and black pepper. Stuff peppers and pack into jars. Mix together vinegar, water, and sugar. Bring to a boil. Pour over peppers. Wipe edges of the jars with a clean cloth, place lids, and screw bands on fingertip-tight. Process filled jars in a boiling water bath for 10 minutes.

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Italian Sausage, Peppers, and Onions

• 6 (4 ounce) links sweet Italian sausage
  
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup white wine

Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.

Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.

Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes or until sausage is heated through.

From allrecipes.com

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Stuffed Jalapeno Peppers

• 1/4 cup cream cheese
• 1/2 cup shredded cheese, such as Monterrey Jack and Cheddar
• 1/4 tsp ground cumin
• 6 jalapeno peppers, halved lengthwise, seeds and membranes removed
• 6 slices bacon, cut in half
  

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Mix cream cheese, shredded cheese, and cumin together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Wrap each stuffed pepper half with a slice of bacon. Secure the bacon with a toothpick if needed. Arrange bacon-wrapped peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crispy, about 15 minutes.

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Stuffed Peppers

• 6 large green or red peppers
  
• 1 lb ground beef
  
• 1/2 cup onion, chopped
  
• 3/4 pound tomatoes, diced
  
• 1 teaspoon salt
  
• 1 teaspoon Italian seasoning
  
• Ground pepper
  
• 1 1/2 cups cooked rice
  
• 1 cup cheddar cheese, Shredded (about 4 ounces)
  
• 8 oz can of tomato sauce

Cut off the tops of peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Sprinkle insides of the peppers lightly with salt.

In a skillet, cook ground beef, onion, and 1/4 cup chopped pepper until meat is browned
and vegetables are tender. Drain off excess fat.

Add tomatoes, 1 teaspoon salt, Italian seasoning, and a dash of pepper. Add rice to beef mixture. Stir in 1/2 cup of cheese. Stuff peppers with meat mixture. Place in a baking dish. Pour tomato sauce over the stuffed peppers. Bake, covered in a 350 degree oven for 30 - 40 minutes. In the last 10 minutes add remaining 1/2 cup of cheese to the top of the peppers.