I photographed three different recipes with peppers before deciding to share this one. This round was easy for me because I cook a lot of peppers with serranos and chipotles my favorite on the spicy side and red bell pepper popping up in many dishes both cooked and raw. I've tried several recipes for stuffed (green bell) peppers in the past with modest success. While the filling is usually decent, I didn't really get the point of putting it in an unwieldy pepper that was difficult to cut and invariably separated from the filling. I have a specific memory of trying to cut into a still crunch pepper with a dull table knife and flipping the whole thing onto the table.