Filling Options: This recipe includes five distinct filling variations. Prepare only one type per batch unless you have multiple baking dishes.

Macaroni-and-Cheese Filling: In a heavy 1-quart saucepan, stir together 1/2 cup milk, 1 1/2 tsp cornstarch, 1/2 tsp salt, 1/4 tsp dried dillweed, and the reserved chopped pepper tops. Heat to boiling, stirring constantly. Fold in one 3-oz package of cream cheese. Remove from heat and pour the mixture into 3 cups of cooked elbow macaroni. Divide into prepared peppers and sprinkle with 1/2 cup shredded Monterey Jack or white Cheddar cheese flavored with jalapenos. Bake as directed.

Traditional Rice Filling: In a medium skillet, sauté 1/2 lb ground beef, 1/2 cup coarsely chopped onion, and reserved chopped pepper tops until the meat is well browned. Stir 1 tbsp flour into one 8-oz can of stewed tomatoes until smooth. Stir the tomatoes into the beef mixture and heat until thickened. Stir in 2 cups cooked rice and 1/2 tsp dried basil. Divide into prepared peppers, sprinkle with 1/2 cup shredded sharp Cheddar cheese, and bake as directed.

Chicken and Broccoli Filling: Thinly slice 1 lb skinless, boneless chicken breasts and cut up 2 cups broccoli florets. In a large skillet, melt 2 tbsp butter. Add chicken strips and cook until well browned on one side (about 5 minutes). Turn chicken strips; add broccoli florets and reserved chopped pepper tops. Stir-fry until broccoli is just tender (6 to 8 minutes). In a small bowl, beat together 1/2 cup orange juice, 1/2 cup dry white wine, 2 tsp soy sauce, and 2 tsp cornstarch. Add mixture to skillet and cook, stirring, until sauce is thickened. Divide filling into prepared peppers and sprinkle with 2 tbsp sliced natural almonds. Serve immediately (do not bake).

Primavera Filling: In a large skillet, melt 2 tbsp butter. Add 1/4 cup chopped green onions, 3/4 cup each thinly sliced carrots, yellow squash, and zucchini, 1/2 cup fresh or frozen green peas, 1 cup coarsely chopped plum tomatoes, 2 cloves sliced garlic, and reserved chopped pepper tops. Sauté until vegetables are just tender. Divide into prepared peppers, sprinkle with 1/4 cup toasted pine nuts, and serve immediately (do not bake).

Vegetable-Chili Filling: In a large skillet, heat 1 tbsp olive or vegetable oil. Sauté 3/4 cup sliced onion, 3/4 cup sliced sweet pepper, 3 cloves sliced garlic, and reserved chopped pepper tops until golden. Stir in one 8-oz can red kidney beans, drained, and 1 cup fresh or frozen whole-kernel corn. Stir 1 tbsp yellow cornmeal and 1 to 2 tsp chili powder into one 8-oz can of stewed tomatoes. Stir tomatoes into vegetable mixture. Heat to boiling, stirring occasionally. Simmer for 10 minutes. Divide into prepared peppers, sprinkle with 1/2 cup corn chips, and serve immediately (do not bake).

Scallop-Pesto Filling: In a large skillet, melt 2 tbsp butter. Add 1 large carrot thinly sliced, 1/4 lb green beans sliced diagonally into 1-inch pieces, 1/4 lb mushrooms thinly sliced, and reserved chopped pepper tops. Sauté until just tender. Add 1/2 lb bay scallops and sauté until scallops are opaque and liquid has evaporated. For pesto sauce: In a blender or food processor, blend 1/2 cup packed fresh basil leaves, 1/4 cup fresh parsley leaves, 1/4 cup grated Parmesan cheese, 3 tbsp olive oil, 2 cloves sliced garlic, and 1/4 cup chopped walnuts until smooth. Toss scallop mixture with some pesto sauce. Divide into prepared peppers and spoon remaining pesto sauce over peppers. Serve immediately (do not bake).

Storage and Safety: