BASIC INGREDIENTS:

4 bell peppers (red is best - sweeter), halved, seeds and ribs removed

STUFFING:

1/2 to 3/4 cup finely chopped onion, or to taste
3/4 to 1 cup fresh tomato (Roma/Plum is best, meatier, less juice), chopped medium small, with or without skins
pickled jalapeno peppers (remove seeds and ribs), chopped very fine
1 to 2 tbsp. cilantro, finely minced (optional)
1 (8 oz.) pkg. cream cheese, cubed medium to small
mayonnaise (enough to make mixture hold together nicely)
fresh lime juice (or lemon if necessary)

NOTES:

Go easy on the jalapeno peppers so as not to overdo it, but some is necessary, even if you only use a tablespoon or two of the juice. The flavor makes this dish, even if it doesn't make it "hot". (Don't forget to wash hands with lots of soap and water after handling them. knife and cutting board, too).

For the mayo, if you want it less cloying or oily, use half sour cream, half mayo, but you might need to fortify the flavorings.

Lime or lemon juice can be squeezed in to thin the mixture, or just because you want some. A nice way to add an occasional "jolt" of it is to peel, seed, remove all membranes and coarsely chop the pulp, then mix it in.

ADDITIONS / VARIATIONS:

You may add all kinds of things, though, like cooked, chopped chicken or shrimp, cooked scallops, cans of drained tuna, coarsely-chopped hard boiled egg, some minced anchovy. Use your imagination to think up other additions. Cooked peas would be nice.

You can use other cheeses, but I was surprised to find that cream cheese beat them all. If you do use other cheese, make sure it is fairly finely chopped; cubes of it are a bother for some reason. Stick with milder, yellow or white cheeses, not cheddar. The cheese should compliment the other ingredients, not dominate them. I've never tried it with cottage cheese, but I bet it'd be good - especially homemade. Plain yogurt could substitute for half the mayo, too.

Some sliced avocado on the side, graced with nothing more than a goodly amount of coarse-ground black pepper and salt, or a favorite oil/vinegar dressing, adds color and texture variety. Mixed into the stuffing, though, it might disintegrate. But I won't send the avocado police to haul you away if you want to try it that way.

If you haven't tried avocado, right in the shell, eaten with a spoon, with only a lot of coarse black pepper, and salt to taste, you've missed a real treat. Despite all the pepper, it isn't hot at all.

The basic mixture makes a cold, crispy side dish or snack. With added protein foods, it's a meal in itself.

ASSEMBLY:

Mix stuffing ingredients thoroughly, and fill the shells with it. No cooking required unless you add things like cooked eggs, poultry or seafood. It's a good way to use up leftovers of these foods. You can garnish with a strip of hot pepper, a circle of boiled egg, sprigs of cilantro, or a pretty tomato slice. Or not at all - it's already sort of colorful.

On a hot day, this is hard to beat, especially if it's well fortified with serious protein foods. Make them ahead and serve them icy cold. All you need is some form of carbohydrate - maybe a light potato salad, crackers or buttered hard rolls. A side of cold cottage cheese, sprinkled with some minced onion and dill, is also delightful. Or an icy oil/vinegar cucumber salad, made with lime juice, onion, a little oil and dill to taste.

Summer IS here, after all...

Submitted by: Holly B.