I second the stuffed peppers; with them coming in now, they'll be dirt cheap. My favorite way to fix these is to clean* and parboil for about 5 minutes. Set aside to drain. Prepare one box Spanish Rice-a-Roni type mix (I use Aldi) with a can of Rotel-type tomatoes (again, Aldi; theirs are only $.59 and are full-sized cans). In separate pan, brown a pound of ground beef and drain. When the rice mix is done, stir in the cooked beef and about a cup of shredded cheese. Stuff peppers and bake at 350 for about 30 minutes; (put about 1" of water in baking dish around peppers to keep them from browning too much on the bottom). This makes a ton of filling, so we always have some left over; it's good with tortilla chips and salsa for a second meal. *
* If you halve the peppers top-to bottom and make "boats" instead of just cutting the tops off, you can mound the filling up so they hold more.
