I would buy a few different colors of peppers, and some large tomatoes. Both look pretty when stuffed and the colors are alternated.
Fillings for the Peppers:
Couscous, roasted garlic, raisins & nuts (Try one of the flavored couscous like Near East)
Mac ' n cheese (using very small elbow macaroni or pasta)
Sausage & Spanish rice (add some diced peppers & onions to the mix)
For the stuffed tomatoes, you can use this filling to stuff the peppers if you like.
6 tbl butter or margarine
2 shallots, minced
1 1/2 c uncooked tubetti or other small pasta
1 can (about 14 oz) chicken broth
8 lg firm tomatoes
about 1/2 c chopped fresh basil leaves
3 c (12 oz) shredded fontina cheese (or your favorite cheese, i.e.
crumbled feta, etc)
Melt butter in saucepan, add shallots & saute till tender, about 2 mins. Stir in pasta; cook till lightly browned about 3 mins. Add broth, 1 1/4 cs water & 1/2 tsp salt. Bring to boil; simmer uncovered 15 mins or till liquid is absorbed.
Preheat oven to 350. Remove & discard seeds & center pulp from tomatoes. Lightly sprinkle inside of each w salt, pepper & half of basil. Stir cheese into pasta mixture; spoon into tomatoes, dividing evenly.
Place tomatoes in shallow baking dish; pour 1/2 c water in bottom, cover & bake 20 mins. Remove cover; bake 10 mins more or until hot & bubbly. Sprinkle top edge of tomatoes w remaining basil.
Here are some other suggestions:
Spicy Stuffed Peppers
Use the long pointed Spanish peppers or ordinary red bell peppers.
2 red peppers
1 to 2 tbsp oil
2 tbsp pine nuts
2 spring onions, chopped
1 clove garlic, finely diced
1/3 cup rice
1 large or 2 small chilis, diced
1 cup vegetable stock
1/3 cup cherry tomatoes, chopped
Small bunch fresh coriander, chopped
4.5 ounces blue cheese
Salt and black pepper
1 ripe avocado and 4 tbsp sour cream
Make filling by heating oil in a pan and sauting onions, garlic and pine nuts for 5 minutes until nuts just start to brown.
Stir in rice and cook for a further 2 to 3 minutes stirring all the while. Stir in the stock and chilis and cook over a low heat until rice is cooked through, stirring frequently.
Meanwhile, preheat oven to 350 F. When rice is just cooked, stir in tomatoes, herbs and 3.5 oz of the cheese. Season to taste.
Slice peppers in half lengthwise, keeping stalk intact if possible. Discard pits and any inner stalk. Fill each half with the rice and cheese mixture, place on a baking sheet and bake for 15 to 20 minutes. Mix together the remaining cheese and sour cream then chill.
Serve with sliced avocado topped with the sour cream.