The tomatoes are really small and mostly green now, but when they get to be a fairly good size, we bring them in to finish ripening. I ended up bringing that little red one you can see on the bottom because it was starting to split.

The pepper plants are amazing me! Not only are there still big green and red peppers on them, but there are dozens of little peppers and blossoms! If we don’t have a major freeze, we’ll be getting bell peppers for a long time to come!

This one has an odd growth on it, but I’m sure it will taste just as good as its siblings:

Because we had so many peppers (we actually had to throw some away because we just weren’t eating them fast enough), I decided to make stuffed peppers for dinner tonight. I started out with just four large red and green bell peppers, but had so much stuff left over, that I went outside and grabbed four more. One pepper turned out to be kinda icky on the inside, so we threw it out, but still had three small peppers to add to the crock pot.

I had a couple recipes, but in the end, I just sorta winged it. I cut the tops of the peppers and cleaned them out. Then I cooked up some ground turkey and brown rice (separately, of course), and mixed them together with some canned diced tomatoes and dumped in a variety of spices: basil, thyme, oregano, ground pepper, salt and a little rosemary. I stuffed that into the cut-and-cleaned-out bell peppers, then poured some tomato sauce over the stuffing, and put the tops back on. I dumped the rest of the tomato sauce in the crock pot, so there will be some moisture in there to help with the cooking.

The look good; I just hope they’ll taste good, too!