Last week I harvested the remaining bell peppers and removed the plants. They would have continued on, putting out flowers and setting fruit even with cool nights, shortened days and less sunshine on the garden. When I’ve had the space, I’ve let them persist into January.

The largest ones made hefty stuffed bell peppers and I used a new preparation method that was simple and avoided the soggy mess that they can become. Here’s what to do. Cut the peppers in half, top to bottom and brush inside and out with olive oil, then broil (or grill) on high to soften and blister. Turn to roast both sides. Set aside and prepare your filling. I did mine in a cast iron skillet and removed it to a bowl. Stuff pepper halves with filling and return to the skillet and reheat covered until filling is hot. No oven time needed, less cleanup and peppers that are cooked but not mushy.

More red and green from the winter garden—small leaves of rainbow chard grown in a 12 inch container. Since critters ruined my spinach planting, I use the chard as a substitute.